The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.
This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
Author: Jill Silverman Hough
This attractive and flavorful main course is perfect for weeknight entertaining. An easy Penne with Spinach, Shrimp, Tomatoes and Basil recipe.
We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo,...
This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.
Author: Ramin Ganeshram
Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored salads.
Author: James Peterson
A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.
Author: Cheryl Slocum
This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the...
Author: Kathryn Matthews