Author: Mark Bliss
Author: Ted Allen
Author: Jill Silverman Hough
This Trinidadian dish is made of eggplants that have been broiled and mashed with garlic and tomato. Enjoy it with eggs for breakfast or with roti for lunch or dinner.
Author: Ramin Ganeshram
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Author: Katherine Sacks
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also...
Author: Gil Marks
Author: Janet Fletcher
A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.
Author: Lawrence Karol
Keep your rolling pin in the cupboard-you won't need it for this simple press-in pie dough, which does double duty for both the crust and crumb topping. The gorgeous peach-raspberry filling can also be...
Author: Rhoda Boone
Author: Lorna Sass
Author: Lourdes Castro
Author: Emily Ansara Baines
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months....
Author: Liz Neumark
Author: Sheila Lukins
Author: Gina Marie Miraglia Eriquez
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.
Author: Suzanne Goin
Author: Joanne Chang
These strawberry shortcakes have a touch of fresh basil and some cornmeal to the shortcake for texture. Or make them with blueberries and coriander.
Author: Irvin Lin
Author: George Mahaffey
Author: Jeanne Thiel Kelley
Mild mahi Mahi takes on the flavors of our zesty marinade.
Author: Larraine Perri
In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.
Author: Sarabeth Levine