Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity-in this case from torn grapefruit and hot-and-sour chiles-without withering.
Author: Molly Baz
Author: Neelam Batra
Author: Ari Taymor
Almost any fresh fruit (pears, apples, berries) can replace the figs.
Author: Sarit Packer
Baked tofu is crispy on the outside, creamy inside, and loaded with flavor. Removing as much water as possible from the tofu before cooking it, as in this recipe, helps the tofu absorb the flavors of the...
Author: Ellie Krieger
Author: Edward Lee
Author: Elizabeth Falkner
Author: Elizabeth Falkner
Author: Diana Barrios Treviño
Author: Dawn Perry
Author: Hinnerk von Bargen
Author: Jill Silverman Hough
Author: Shelley Wiseman
Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red Faugères from the Languedoc in France.
Author: Charlie Trotter
Melt Parmesan into tortilla-like discs to sandwich spicy squash blossoms for this summery hors d'oeuvre.
Author: José Andrés
Author: Greg Atkinson
I love to cook with ingredients that might otherwise be discarded, like fish collars. If you're tempted to treat them as scraps, please don't throw them away or use them merely for a stock. They're delicious...
Author: Marcus Samuelsson
Author: Kahlil Arnold
Author: Clotilde Dusoulier
Author: Nick Malgieri
Author: Lori Longbotham
Author: Cassy Vires
Author: David Page
Author: Francois Payard
Author: Alison Roman
Author: Georgia Downard