For rich, golden cubes of roasted eggplant, a high-temperature oven is crucial. Here, lentils and pasta make for a hearty stew, and the coriander seeds introduce a robust, clean flavor. Use a mortar and...
Author: Yewande Komolafe
The focus of this broth, a base for pho dishes with tofu and a variety of mixed vegetables, is the charred ginger and onion. Spice comes from a bag filled with star anise, peppercorns, cinnamon stick and...
Author: Martha Rose Shulman
This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas's wonderful new cookbook, "The Country Cooking of Greece." The traditional way to wilt spinach in that part...
Author: Martha Rose Shulman
Author: Nancy Harmon Jenkins
Author: Amanda Hesser
You won't regret having this turkey stock at hand, for dressings, stuffings, soups and more during the holiday season. A stint in a 400-degree oven draws out flavor from the turkey parts, and a long simmer...
Author: Sam Sifton
Author: Molly O'Neill
Author: Joan Nathan
Author: Molly O'Neill
Author: Dena Kleiman
Author: Barbara Kafka
Author: Pierre Franey
The focus of this broth, a base for pho dishes with tofu and a variety of mixed vegetables, is the charred ginger and onion. Spice comes from a bag filled with star anise, peppercorns, cinnamon stick and...
Author: Martha Rose Shulman
Trotter gear? The British chef Fergus Henderson calls it that - an unctuous and shockingly delicious jellied broth made from pigs' feet, vegetables and Madeira that imparts an intensely flavorful, lip-sticking...
Author: Sam Sifton
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne
This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas's wonderful new cookbook, "The Country Cooking of Greece." The traditional way to wilt spinach in that part...
Author: Martha Rose Shulman