Beurre blanc, that tangy, buttery stovetop concoction, adds flair to steamed artichokes and an indulgent richness to poached fish. Once you put the ingredients over heat, you can't walk away from them,...
Author: Bryan Miller And Pierre Franey
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment...
Author: Zainab Shah
Author: Craig Claiborne
Author: Barbara Kafka
Author: Joanna Pruess
Author: Molly O'Neill
Author: Amanda Hesser
Author: Molly O'Neill
Author: Molly O'Neill
Author: Joan Nathan
Author: Matt Lee And Ted Lee
Author: Craig Claiborne
Author: Marian Burros
Author: Jonathan Reynolds
Author: Sara Dickerman
The quality of your ingredients counts for a lot here. Don't bother making ketchup until you can get luscious, ripe tomatoes. Grape tomatoes work, but feel free to use plum tomatoes instead. You want a...
Author: Melissa Clark
Author: Craig Claiborne
Author: Molly O'Neill
Garam Masala is one of the principal spice flavorings in Indian cooking. It is sold in stores, but you can make it at home; the high-achieving Indian cooks always do. There is no standard garam masala,...
Author: Craig Claiborne
Author: Marian Burros
Author: Moira Hodgson
Author: Shizuo Tsuji
Tibetans dab sepen, a brick-red chile paste, on a plate, and dip momos in, holding them with fingertips. Momos can be the prelude to a meal, or the meal itself.
Author: Julia Moskin
Author: Florence Fabricant
Author: Pierre Franey
Author: Mark Bittman
Author: Eric Asimov
Author: Florence Fabricant
Author: Craig Claiborne
Author: Molly O'Neill
Author: Moira Hodgson
Author: Marian Burros
Author: Rozanne Gold
Author: Pierre Franey
This marinade is wonderful with pork chops, flank steak or chicken wings. For pork chops, marinate four 8-ounce chops in the refrigerator overnight. Grill over hot coals until medium-rare, about 5 minutes...
Author: Molly O'Neill
This spicy North African condiment has many versions, but usually contains dried hot red pepper, caraway, cumin and garlic. Just a small dab packs quite a punch, and can be used to brighten soups, sauces...
Author: David Tanis
Author: Julia Reed
Author: Trish Hall