These biscuits are at their best when served fresh and warm from the oven, topped with fruit and whipped cream, but they also make a fine breakfast, toasted and spread…
Leaving on the fig skins makes for an even more intense flavor. You'll need an ice-cream machine.
This fig jam keeps for weeks, so if you like, make it well ahead of time. Try to use lemon thyme, if possible. These bars are good with a dollop…
The floral note of the habaneros is a tremendous partner to the mango, but if you can't find them, substitute another spicy chile. This mojo is also delicious with grilled…
Somen noodles are sold in Asian groceries and many supermarkets. Use capellini if you can’t find them.
If ribs are the main part of your meal, figure a slab will feed two to three people. If you’re serving other grilled or barbecued food, you can figure on…
The intense meaty flavor of these brochettes is nicely offset by a dish of boiled fresh new potatoes. If you can’t find fresh marjoram, use another fresh herb, like oregano.
A fresh lemon-herb dressing pairs well with the nutty flavor of basmati rice. Cool and gently fluff the basmati before dressing to ensure a light salad.
I love this dressing with baby spinach or romaine lettuce and garlicky croutons.
The North African spice rub in this recipe is based on ras el hanout, a traditional blend of spices used in grilling, roasting, and stewing. A batch of this mixture…
Wheatberries have a delicious nutty flavor. Look for ones labeled “soft,” which will cook more quickly than the hard variety.
Serve this tart with a lightly dressed salad and a crisp white wine.
An arugula and red onion salad would make a nice complement to these brochettes. The vinaigrette can double as a salad dressing.
The classic Chinese technique of velveting (marinating in a cornstarch-egg white mixture and then blanching in oil or water) keeps the chicken or shellfish tender and juicy. Assemble all of your…
This recipe prepares chicken or fish to be tender and juicy when stir-fried. It is not a finished dish but a great start for a stir-fry.
I like to garnish this dish with a side of chopped ripe tomatoes tossed with good olive oil, salt, pepper and fresh basil. These flavors are wonderful next to the…
There’s a great debate among cooks from the Middle East about the ratio of bulgur to parsley in a tabbouleh. Some say it should be at least 8 parts parsley…
Food scientist Shirley O. Corriher explains how you can tell if a fruit is really ripe, and which ones ripen after being picked
There are many good reasons to keep some extra bottles on hand. Here are tips on which wines to store and how long they'll keep.
Whether it's stirring polenta, creaming cookie dough, or making a vinaigrette, every cooking task gets done easier, better, faster with the right tool
Try figs tucked inside a tart, in ice cream, as a filling for bar cookies, or plain and simple
Some varieties of spinach have flat, smooth leaves, others have thick, crinkly leaves, but they're all best when young and tender.
Spinach stems, even of some young leaves, are fibrous, stringy, and difficult to eat, especially after cooking. Remove the stems before washing; discard them or save them to add to…
For the price of a trip to Toledo, you can spend a week in France, exploring markets and cooking for friends and family
Lily and Anthony Fable have been making Greek pastries at their store, Poseidon, on 9th Avenue in New York City since 1952. Today their bakery is one of the last…
A barbecue champ shows how simple spices and slow cooking yield fall-off-the-bone-tender Kansas City style ribs
Imagine you’re in a pine forest after a sudden downpour. Inhale deeply. Now magnify that fragrance and you’ll come close to the aroma of fresh rosemary. You’ll also understand why…
(You Don’t Need an Ice-Cream Maker)
If I had to name the quintessential pleasure of high summer, it would be tomatoes—fresh, ripe, and brimming with flavor. At farmers’ markets, you’ll see all sorts of varieties in…
Make a mojo—an easy sauce bursting with the flavors of the Caribbean
The earthy flavors and nutty textures of grains star in salads—learn to cook them just until done, and then toss them with zesty dressings
Arrange the figs in concentric circles or jumble them on helter-skelter. If you can't find orange flower water, substitute 1 teaspoon orange zest.
You can make this dish ahead of time, and it's a good recipe for slightly underripe figs. I like to serve it with fresh raspberries.
Though soufflés are not difficult, they require a lot of last-minute steps. This twice-baked soufflé, on the other hand, are baked well in advance, and then get a second baking…
Toss a few red onions on the grill to serve with this dish; a salad of tomatoes and cucumbers rounds out the meal nicely. My family loves this versatile mojo…
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