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February 2013 - Page 3 of 11

  • Recipe

    Red-Cooked Pork Shoulder and Chestnuts

    Red-cooking is a traditional Chinese braising technique, so named because high-quality soy sauce is said to develop a red tint after long-cooking. Here, that technique helps pork shoulder morph into…

  • Recipe

    Curried Lamb with Apricots and Almonds

    This sweet and aromatic curry is based on the traditional sali boti of Parsi cuisine in western India. For the best flavor, use dried Turkish apricots, which will provide a…

  • Recipe

    Persian Chicken with Pomegranate and Walnuts

    The slow cooker makes this classic Middle Eastern dish a breeze, mostly because the spices mellow slowly into a sweet, aromatic sauce. The walnuts should be finely chopped into bits…

  • Recipe

    Maple Bacon Bread Pudding

    This sweet-savory bread pudding makes a great brunch on a chilly winter morning. Serve sprinkled with additional crisp, crumbled bacon or chopped pecans, if desired. While light amber Grade A…

  • Recipe

    Breakfast Polenta with Figs and Brie

    A breakfast polenta is a thing of beauty: almost no stirring and still lots of flavor. For the best look as well as taste, be sure to use the beige…

  • Recipe

    Summer Peach Cooler

    These nonalcoholic cocktails of seltzer and peach purée are a perfect use for great in-season peaches, with their syrupy juice and jasmine-like aroma.

  • Recipe

    Pan-Roasted Okra, Corn, and Tomatoes

    Charring okra and corn in a cast-iron skillet brings high-summer cookout spirit to the classic Lowcountry vegetable trinity. The resulting caramelized, sweet vegetable flavor is the perfect complement to the…

  • Recipe

    Butter Beans with Butter, Mint, and Lime

    Butter beans are among the farmer’s market treasures of late summer in Charleston—reason to wake up with gusto to another day of stultifying heat and oxford-soaking humidity. This simple treatment…

  • Recipe

    Sweet Potato Gnocchi with Kale, Sage, and Balsamic Brown Butter

    This dish was inspired solely by the straightforward combination of earthy sweet potato with the natural richness of nuts and root vegetables. I use aged balsamic vinegar to showcase the…

  • Recipe

    Potato Chip Omelet

    This is an American-style Italian frittata or Spanish tortilla, an open-faced omelet that’s a great last-minute brunch dish. The potato chips are layered throughout yet still retain their firm texture.…