Author: Marialisa Calta
Author: Pierre Franey
This is a common springtime dish in Italy and in a neighboring region of Croatia, Istria, where it's made with wild asparagus that is thinner than a pencil. If you can find thin spears at your farmers'...
Author: Martha Rose Shulman
I prefer using tiny whole potatoes for this elegant potato and leek salad if I can find them. Firm red potatoes or fingerlings are good alternatives.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Jacques Pepin
A cinnamon stick broken into pieces gives these potatoes a bit of Middle Eastern flavor. Roasting them first at 325 degrees, and then turning the heat up to 450, gives them a perfect crispness.
Author: Melissa Clark
Author: Joan Nathan
Adapted from a recipe by the Indian chef, cooking teacher and cookbook author Julie Sahni, this pilaf is an excellent accompaniment to a vindaloo or other Indian main dish. In addition to the coconut milk,...
Author: Alex Witchel
Author: Florence Fabricant
Author: Marialisa Calta
Author: Steven Raichlen
Author: Florence Fabricant
Here, coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence. Brown sugar and nutmeg sweeten the dish, and a dash of black pepper makes it...
Author: Melissa Clark
Author: Florence Fabricant