Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] If you just looked at the picture and didn't read the title, you probably just...
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[Photographs: Kerry Saretsky] They say you eat first with your eyes. I love the contrast of these ingredients: black pumpernickel baguette, salty Manchego, sweet-tart orange-tangerine marmalade, crunchy hazelnuts, and black Himalayan salt. Not only do the orange and black...
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Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! [Photograph: Kristen Swensson] Football season is never easy for healthy eaters. Every Sunday, we're...
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Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] If you grew tomatoes this year, chances are you've still got a few...
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- serves 20 appetizer portions - Published with permission from Joan Nathan. Ingredients 3 pounds fish fillets (whitefish and pike, 1 1/2 pounds each) 4 medium Bermuda onions, peeled and diced (about 2 pounds) 3 tablespoons vegetable or canola oil...
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- serves about 6 - Published with permission from Arthur Schwartz. Ingredients 2 tablespoons finely chopped shallots 2 tablespoons finely chopped red onion 1/4 cup finely chopped jalapeño pepper (with or without seeds, depending on how hot you want it)...
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Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] Keftes de prasa are de rigeur at most holiday celebrations on the Sephardic side...
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Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. This week's dish will make you the popular kid at the Labor Day bash. Want to...
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This week, I am making the ultimate multitasker: a dish that can be served as lunch, as an appetizer, as a cheese course, or as a dessert. The sweet firmness of the pears, the piquant creaminess of the Roquefort,...
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Photograph from Halima Ahkdar on Flickr In today's Cook the Book recipe, sweet and sour Vietnamese wings, chicken wings are marinated in an Asian all-stars concoction of fish sauce, mango nectar, ginger, lime juice, and lemongrass, before being oven-roasted to...
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