I schlepped in the pouring rain to stop by the farmers market and order my turkey for Thanksgiving. After I put my name down for an 11-pound bird, I noticed the Blue Moon Fish tent. There were a few people standing in front waiting to be helped so I squeezed my way in to see ...
I bought The Food of Spain and Portugal to skim through during my flight back from Barcelona and made marks to the recipes I’d like to test at home. Not wanting to let go of our Catalan experience just yet, I picked Extramadura’s puchero de castañas con garbanzos, or chestnut and chickpea hotpot to get ...
Adapted from Gourmet Magazine Ingredients: a handful of haricots verts, trimmed 4 golden beets, trimmed with1/2-inch of stems intact, cleaned off dirt fresh chives, cut in shorter pieces 2 small envelopes of gelatin 2 medium carrots, cut in small pieces 3 stalks of scallions, finely chopped 2 shallots, finely chopped 1 sprig of rosemary 2 ...
Adapted from Chef Suvir Saran Ingredients: 1 pound young okra, halved lengthwise and julienned 1 red onion, thinly sliced 1 tomato, cored, seeds removed, sliced into thin strips a handful cilantro, coarsely chopped 2 tsps garam masala lemon juice salt oil for frying 1. In a deep skillet, heat some oil and working in batches, ...
Lisa’s dad said that this Italian version of ratatouille has two names, depending on whether you live in the south of Italy or the north. Whether you grew up calling it cianbotta or cianfotta, it means “tasteful and colorful.” It’s a rural dish that farm folks learned to make after experiencing the hardships caused by ...