Rabbit, with its delicious and tender meat, is commonly found in paellas. The artichokes and red peppers help weave an earthiness into the dish. To heighten that note, sauté the rabbit's liver with the...
Author: Jeff Koehler
The Narragansett ate succotash of corn and beans cooked in bear fat. They called it "misickquatash." It has evolved over the years into a delicious dish, which is certainly lower in cholesterol! Served...
Author: Diane Morgan
My mother's pasta e fagiole is the best I've ever tasted, because she's able to make the beans creamy. Her secrets are that she soaks the beans overnight, adds baking soda while cooking them, and, most...
Author: Wanda Tornabene, Giovanna Tornabene
For decades now, steaming has been one of the preferred cooking techniques of the health-and weight-conscious, which might explain why even accomplished home cooks overlook it as an effective way to transmit...
Author: Michael Lomonaco
The smoky heat of the chipotles adds a spark to the hearty goodness of black beans. Pumpkin or any winter squash is a wonderful complement to black beans. I make spicy black bean soup and butternut squash...
Author: Jane Butel
Because these caramelized onions are so deeply flavored, any style of extra-virgin olive oil is suitable for this recipe. Be patient while cooking the onions. Long, slow cooking renders them sweet with...
Author: Fran Gage
This makes more chutney than you will need but it keeps well for up to 2 weeks and is nice to have on hand for a quick appetizer spooned over cream cheese or Brie or to use in one of the recipes in this...
Author: Phillis Carey
One day, an old friend of my mother's from Palermo in Sicily came to visit. We knew her as Zia Millie, though she was not really an aunt. She offered to prepare a salad to go with our meal and asked me...
Author: Michele Scicolone
Pat halibut dry and season with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning once, until golden and...
Author: Ruth Reichl
A mellow-flavored, soft sandwich bread with a perfect golden crust, this loaf reminds me of the white bread I would long for as a child. Growing up, all of our starches were whole grain and I pined for...
Author: Jennifer Katzinger
I didn't grow up eating whole toor dal. In fact, my mother can't recall a time she's eaten this lentil in its whole form, either. It's more common in Western India. My experimentation, however, paid off...
Author: Anupy Singla
Every existence-no matter how simple-is in some way tinged with the myriad flavors of life. This is often a composition of sweet, sour, bitter, savory, and the astringent, much like the five-spice blend...
Author: Rinku Bhattacharya
Use this method for full-fat (whole) cow's milk and milk from either water buffalo or reindeer. Because of their high solids content, it is not necessary to fortify these milks with skim milk powder.
Author: Pat Crocker
Author: Debbie Gore
This is the dough used for making basic arepas or cornbread. It is also the basis for dumplings, tamales, and other specialties.
Author: Maria Baez Kijac
Author: Mollie Katzen
Here the broccoli is cooked in 2 batches to extract maximum flavor, yet preserve its lively brightness. Chinese cuisine inspired the combination of broccoli, garlic shrimp, and mushrooms.
Author: Debra Ponzek
What makes this a Southwest slaw? The combination of sour cream, pickled chile peppers, salsa, cilantro, and cumin. With this flavor punch, you might not be able to enjoy regular slaw again! This is excellent...
Author: Robin Miller
Pepper pot is an American Indian dish that originated in Guyana, where it is a national dish. "I remember my grandmother would wrap a clean bleached flour sack around her waist so that it formed a bag,...
Author: Eric V. Copage
This recipe was given to me by Graziana, a native of the port city of Bari. When she moved away from Bari, Graziana could not find any good focaccia, so she and her sister created this easy, no-fail recipe....
Author: Viktorija Todorovska
The combination of citrus and chocolate is usually expressed in the marriage of orange and chocolate. Lemon works equally well and it is a delightful surprise.
Author: Michele Urvater
Author: Debbie Gore
Jean-Georges Vongerichten wanted fortune cookies-good ones-for his Chinese restaurant 66. With no staff and only two days to go before the restaurant was to open, I called my colleague Johnny luzzini for...
Author: Pichet Ong
If you have a large crowd coming over, increase this recipe and serve it in a chafing dish. I created it specifically for larger dinner parties because as it soaks up the sauce, the woodsy mushroom flavor...
Author: Dan Smith, Steve McDonagh
Tonnato is the Italian word for tuna and this sauce is inspired by the classic Italian dish, vitello tonnato, which is thinly sliced veal served cold with a delicately flavored tuna sauce and garnished...
Author: Marie Simmons
Few meats take to marinades and spices the way a good cut of lamb does. This recipe comes from our friend Sabby, who has served it at Christmas parties for almost a decade. Sabby is Indian with an Italian...
Author: Rinku Bhattacharya
Do not peel pineapple; wash thoroughly; core; cut the flesh and skin into chunks.
Author: Maria Dolores Beatriz
Reduce port wine to a sweet syrup, then add the contrasting flavor of balsamic vinegar, and you have an intense, winy-rich sauce to use sparingly with meat or seafood.
Author: Debra Ponzek
This preparation is another Gûveçi an all purpose Turkish word for stew, one that always, contains a vegetable and tomatoes and is made with chicken, lamb, veal, or beef. Serve this dish with chickpea...
Author: Clifford A. Wright
If you don't like polenta (cornmeal), the shrimp are delicious with simply boiled potatoes or even pasta, but less authentic! Try to find good-quality polenta which is unrefined as opposed to instant and...
Author: Sophie Braimbridge, Erica Jankovich
Author: Paul Prudhomme
Forget crab cakes; these fritters, made with a choux paste (similar to the base you'd use for cream puffs, éclairs, or gougères), are light and airy rather than heavy. But don't expect to serve them...
Author: Jean-Georges Vongerichten
To make the pastry, cut the butter into pieces and rub into the flour with your fingertips, then mix in the egg to give a firm dough. Roll out and use to line a 9- to 9½-inch (22 to 24cm) shallow tart...
Author: Nigel Slater
Make the dough: Place the milk in a heatproof container and cook in a microwave oven for 1½ minutes. Carefully add the shortening to the milk and set aside. Make sure the shortening melts completely and...
Author: Alton Brown
"Good woman's chicken" and its variations (chicken Clemenceau and chicken Pontalba) are among the best dishes in the Creole cookbook. Although there is little agreement on how chicken bonne femme is prepared,...
Author: Tom Fitzmorris
Sandra Dey of Lafayette, Louisiana, is the funniest serious person I've ever met. A consummate foodie, she develops recipes, writes food features, does nutritional analysis, and is a food stylist. I've...
Author: Fred Thompson
Shrimp and shaved fresh fennel, with its anisey flavor, are a unique combination that is nicely complemented by the sweet and sour fresh lime dressing. If fennel is unavailable, substitute 1 pound blanched...
Author: Nina Simonds
With my first taste of the fabulous tuna burger served at Danny Meyer's Union Square Cafe in New York City, I became infatuated with the flavor. I've tried many combinations of tuna burgers, but I always...
Author: Fred Thompson
When I was young, these were my favorite cookies. My cousin Kathy Abbamonte gave me this recipe, and the cookies so resemble the tricolored confections my mother made and that I loved, I wanted to share...
Author: Rick Tramonto, Mary Goodbody
This Swedish dish takes two days to make, but according to Dave it's well worth the effort. The Vikings in the eighth century are credited with developing gravlax as a way of preserving fish when they...
Author: Dave DeWitt, Nancy Gerlach
Sonoran cuisine has a strong affinity to the Southwestern U.S. and these Sonoran Tacos from Vegan Tacos by Jason Wyrick are no exception. They use flour tortillas instead of the more typical corn tortilla....
Author: Jason Wyrick
This soup is a treasure trove of antioxidants, derived from the cauliflower, a cruciferous vegetable, and the pumpkin puree, rich in beta-carotene.
Author: David Ricketts
Rack of lamb is simply one of the most splendid choices for grilling. It emerges sweet, succulent, tender and juicy - especially when treated to a coating of Middle Eastern pomegranate molasses.
Author: Kathleen Sloan-McIntosh
Editor's Note: Looking for a tasty appetizer or snack? Look no further than this tasty and traditional Korean dish. Green Onion Pancakes go by several names! They're also called scallion pancakes or cong...
Author: Cecilia Hae-Jin Lee
If you like Thai food for its bright flavors, you will find this dish positively dazzling. Thais make it with pomelo, grapefruit's thick-skinned, misshapen, and sweeter cousin. Pomelo is quite dry, and...
Author: Nancie McDermott
In a medium cast-iron saucepan or other heavy pot, bring all ingredients except the cornmeal to simmer over medium heat.
Author: Lidia Bastianich, Jay Jacobs
With spring lamb coming into the markets and fresh lemons still on the trees in California, this is a great recipe for end-of-winter dining. It is another recipe from Nancyjo Riekse, adapted for the slow...
Author: Beth Hensperger, Julie Kaufmann
Editor's Note: Mango gelato is truly the perfect combination of flavors. You get sweetness and tartness from the fresh mango and fresh lime. That delicious fruitiness is then balanced by heavy cream and...
Author: Lou Seibert Pappas
This shortbread has a distinctly nutty flavor with melt-in-your-mouth crispiness. The cookies have a very small proportion of sugar and no eggs or leavening agents-they rely on incredibly well-creamed...
Author: Kate Zuckerman