To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow...
Author: Katherine Sacks
This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried...
Author: Lannice Snyman
Author: Tony Kerum
Author: Martha Holmes
Author: Bruce Aidells
Author: Adeena Sussman
Author: Ellen Shriver
Unexpected flavors of rosemary and sage go into this easily adaptable white bean chili.
Author: Dana Cowin
Author: Lorna Sass
This is the delicious savory cake served in dim sum houses throughout the year and, most auspiciously, on New Year's Day as a symbol of prosperity and rising fortunes. Turnip cake is made with Chinese...
Author: Grace Young
Author: Buffalo Mountain Lodge
Author: Meredith Deeds
Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining...
Pumpkin and oil keep this cake fresh even in high, dry mountain air. Topped with a white icing glaze and walnuts, it makes a gala presentation, and at every altitude it won high praise from taste-testers...
Author: Susan G. Purdy
Author: Jane Stern
Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that's bursting with bright, comforting flavors.
Author: Anna Stockwell