I received this assignment by default. Well, okay, maybe I sort of begged for it. St. Patrick's Day is the only time of year when my people take center...
While it may not seem like Spring yet, the official start of Spring is just a few weeks away. For the March magazines, the transition from winter to spring...
Tracking enthusiasm and disdain for cauliflower is like watching a cable news channel's election night blue and red map-divisive and often unpredictable. Love it or hate it, cauliflower generates...
Rose's Heavenly Cakes by Rose Levy Beranbaum (John Wiley & Sons, Inc, 2009) is a 2010 IACP Cookbook awards finalist in the Baking: Savory or Sweet category. For...
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.
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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.
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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.
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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.
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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.
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