Figs are sexy. Actually figs are sex. Well, that is, according to Bunny Crumpacker's The Sex Life of Food: When Body and Soul Meet to Eat, who cites...
California has become known as home to some of the best chefs and food visionaries in the world, including Thomas Keller, Alice Waters, and now Chef David Kinch.Chef...
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this dessert the day before you serve it.
The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce.
An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich, which is based on a traditional Shabbat breakfast of Iraqi Jews.
Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin.
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners.