I just read Harold McGee's article in the New York Times this week about specialty salts. Have you ever tried any of them? Do you use them regularly? What's your overall assessment of their use?
In this sherbet, the balsamic and strawberries are up front and center on the initial taste but it finishes with the tang of buttermilk.
Ropa vieja-style beef, black beans and cumin rice combine for this Cuban take on a meaty casserole.
The setup for this part dipping sauce, part soup couldn't be much simpler: add stock, some pantry staples, and scallions, dump in steamed dumplings, and that's dinner.
This hot and fragrant masala is easy to make and a wonderfully unique preparation of squid.
A lighter alternative to lasagna, this Mediterranean baked pasta dish calls for tomatoes, tender dark greens and creamy feta cheese.
A bit spicy, a bit sweet, and a bit crunchy—these empanadas make a great light brunch, and even a great brown bag lunch if you have any left.
Red wine beef stew feels fresh with the addition of horseradish-chive cream.
The sweet-tart tang of oranges and lemons adore a touch of zing from ginger paste. This festive colored jam is perfect for Halloween, complete with spooky (and tasty!) black sesame seeds.
Let's face it—brunch is a meal designed to further the consumption of alcohol. And even if a simple coffee cake and a pot of coffee is all you have to offer, then by all means flavor it with a few drops of booze.
A full-flavored pho broth in less than a quarter of the time a traditional pho takes.
Can you encapsulate the feeling of "fall-in-a-vineyard" in a dessert? I tried and IMHO succeeded with these bar cookies. The trick? Pairing a rich homemade Concord grape and thyme jam with a sweet butter cookie base.
Mustard-slathered beef rolls stuffed with veg, briny pickles and smoky bacon don't skimp on flavor. Meanwhile, comforting, lightly crisped spaetzle is a vehicle for sopping up savory pan sauce.
Oysters, cream and spinach make up this simple but exciting brunch dish.
Fresh tuna crusted in sesame seeds and seared, on a bed of ready-bought egg noodles, vibrant green veggies and herbs, and a light soy-lime sauce. Can't beat it!
As a kid, I preferred Double Stufs to single stufs. I preferred "Quadruple Stufs" to Double Stufs—twisting two doubles in half, discarding the bare cookies, and smushing the creme-bound ones together. But I really wanted more than that, and, well... hasn't everyone wanted to make a Centuple Stuf Oreo? We decided to see if it was possible.
A second attempt at replicating the taste and texture of al pastor at home came with some nice improvements, along with a few set backs, using an interesting technique that could hold future promise.
This mixture of herbs and vegetables may or may not qualify as a true sauce, but its power to bring a strong freshness to anything it touches makes it irresistible.
Another fun way to use Biscoff spread, these truffles are a melt-in-your-mouth combination of dark chocolate and warming spices.
A simple splash of Irish cream gives this already-delicious triple chocolate pie an intoxicating upgrade, adding a creamy and slightly bracing (in a good way) flavor contrast.
[Photographs: Sarah Jane Sanders] Note: These cookies require very little bake time. In my oven, 8 minutes is enough to cook them through and results in soft and pliable cookies, just like the real deal. 10 minutes, however, results in...
Packed with dried fruit and nuts, this Tuscan specialty makes an energizing, healthy breakfast.
This version of carrot cake is dense and dark with a nutty base provided by brown butter and toasted pecans.
The salad of tomatoes, cucumbers, red onions and olives is wonderful on its own, full of bright Mediterranean flavors with just the right amount of heat, but once you put a slice or two of quick-fried halloumi on top all bets are off—it's almost like a Greek salad gone wild. Dipped in flour spiked with smoked paprika, the cheese has a wonderful crust and a moist, salty center, making it into something that you could easily serve (minus the salad) as an hors d'oeuvre or classier version of mozzarella sticks.
This is not, I repeat, not a BLT variant. I may be fond of the category—and this sandwich certainly does feature a B, L, and a T—but they are little more than solid side players here. No, this is a fried oyster sandwich that just happens to be topped with bacon, lettuce, and tomato. It is messy, out of control, and one of the best sandwiches I've devoured in a long time.
Placing a brick atop a butterflied chicken results in an evenly browned and slightly crisp skin, a great start to an excellent bird. Brush chicken with garlic and rosemary mixture for the perfect marriage of texture and flavor.