Sweet peppers seem destined for stuffing, given their shape and hollow interior. There are all kinds of delightful sweet peppers available, in every color and size. I found some diminutive, colorful Gypsy peppers at the market one day and came up with this dish, which actually qualifies as dainty and delicate.
The yogurt and assertive spice combination give the cauliflower an enormous depth of flavor and a really rich texture. For a complete meal, serve this with white or brown rice, quinoa, or warm flatbread and a platter of sliced cucumbers that you’ve drizzled with lemon juice and sprinkled with salt.
This light dish, perfectly portioned and wonderfully herbaceous, works as a fresh appetizer, starter, or alongside a grilled steak, pork chop, or steak.
There are hundreds of dumpling varieties in China, but only a few ways to cook them. This is dumpling genius Helen You’s recipe for making the wrappers for boiled or panfried dumplings. If you’ve been lucky enough to try Helen’s dumplings at her New York City restaurant Dumpling Galaxy, you’ll be thrilled to finally be […]
Chef Chris Prosperi knows his way around a potato. His latest recipe is a “mash up” of a loaded baked potato and smashed potatoes. You can take them as far as you’d like. Smash a little for lumpy potatoes or keep at it, cooking and scrapping, for a smoother, creamier mash.