Author: Susan Spungen
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Author: Andrew Carmellini
Author: Tamasin Day-Lewis
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Alison Roman
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...
Author: Cecilia Hae-Jin Lee
Author: Amy Traverso
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
Author: Lorna Sass
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Author: Kemp Minifie
Author: Chelsea Monroe-Cassel
Author: Jean Georges Vongerichten
Author: Tim Byres
Author: Colleen Patrick-Goudreau
Author: Aran Goyoaga
Author: Joanne Chang
Author: Mindy Fox
Author: Jake Godby
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers...
Author: Karen Adler
The ultimate comforting supper, bursting with flavorsome vegetables and a rich herby gravy. You can either use some of the pre-frozen chicken filling , in which case thaw it, then assemble the pie and...
Author: Ghillie James
Author: Jean Georges
Author: Allison Kave
Author: Daniel Humm
Author: Teri Lyn Fisher
Dried rice noodles are readily available, but homemade fresh noodles are a fun project. If you've ever made the light pastry dough known as pâte à choux (the base for gougères and profiteroles), the...
Author: Charles Phan
Author: Emily Ansara Baines
Author: Michael Phillips
Author: Tadashi Ono
Author: Sue Zemanick
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Author: James Freeman
Author: Noah Bernamoff
Author: Jodi Liano
Author: Lauren Salkeld
Author: Lisa Fain
Author: Lisa Fain
Author: Diana Kuan
Author: Jessica Goldman Foung
The craving for chorizo is just as evident in its adopted home of Mexico as it is in its original home of Spain, and in both countries the cuisine would be unimaginable without the sausage. The main difference...
Author: Marilyn Tausend
Author: Aran Goyoaga
Author: Allison Kave
Author: Amy Traverso
Author: Maria Speck
Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
Author: Eli Sussman
Layers and layers of thin, tender whole-wheat crêpes and smoked salmon make a stunning multilayered cake-like torte. To serve, cut into small wedges for an appetizer or into slightly larger wedges to...
Author: Mary Cech
Author: Maria Speck