"Ranging from paste in-a-tube to sauce in-a-jar, from fiesty to fiery, harissa varies by origin and destination." [Photographs: Kerry Saretsky] Previously Harissa-Honey Glazed Roasted Salmon » All Secret Ingredient coverage » North African food is known for its fragrant floral...
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This week we've learned that cooking for one has its fair share of benefits. There's a lot to be said for eating exactly what you want and not having to worry about pleasing an audience. Breakfast for dinner? Sure, why...
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"I don't like to play favorites because all of my miso tubs fill specific needs, but I'm a sucker for the Saikyo miso." Though we live in modern times, some of our best foods are echoes of bygone days, when...
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Coquilles St. Jacques are a French classic: sea scallops squatting in their own half shell beds, blanketed in a cozy, creamy sauce flavored with shallots and mushrooms and maybe some white wine. For an American version, I make them into pot pies.
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There’s no sweeter seafood than a scallop right out of the shell. At Le Bernardin, they’re charred only on their sides and left ultra-rare in the middle to preserve that amazing sweetness. The smoky, salty garnish of oven-dried Niçoise olives...
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Pomelos are the sweeter, peppery ancestor of the grapefruit. This salad was the prevailing crowd-pleaser at our recent Lunar New Year party. The lively flavors of this dish will trick you into thinking it's summer.
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Everyday this month, we'll have something Halloween-inspired for you in the morning. On Wednesdays, it will always be an original black and orange recipe that's simple, festive, and elegant. Nothing scary about it—except the colors! This first salad pairs white...
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I adore escargot: the chewy, earthy flavor; the delicate shells; and most of all, mopping up all the melted garlic- and parsley-infused butter with chunk of baguette. Sara Jenkins, author of this week's Cook the Book selection Olives &...
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Grilling is most often associated with bold, forthright flavors—thick sauces, fiery spices, and lots of meat—but there are delicate options out there that are just as delectable. Today's Cook the Book recipe, excerpted from Bobby Flay's Grill It! combines tender...
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Today's Cook the Book recipe, excerpted from Mario Batali Italian Grill, embodies the spirit of summer—it's fresh, light, and effortless. Sea scallops are as easy to grill as any Oscar Meyer wiener, and the results are far more fabulous. Paired...
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