Today's Cook the Book dish, skewered shrimp with apricot-curry glaze, uses only pantry ingredients to create a sweet and spicy sauce. Served over rice, the flavorful skewers double as a quick weeknight meal. The recipe calls for three shrimp per... More

Whole endive leaves make beautiful, edible canape cups, and come into peak season just in time for the holidays. In this week's Cook the Book selection, The Bon Appétit Fast Easy Fresh Cookbook, the leaves are filled with a cumin-flavored... More

Photograph from avlxyz on Flickr There was a time when crisp wonton chips with smoked salmon and wasabi would have been a very avant-garde thing to serve at a cocktail party. These days, they're almost retro. No matter: Everybody... More

This recipe is excerpted from the revised, tenth anniversary edition of How to Cook Everything by Mark Bittman.... More