In western Sicily, couscous is often served as an appetizer. Here, a bounty of local seafood—swordfish, shrimp, calamari, and mussels—is piled on top for a hearty main course. The cooking liquid, a fragrant tomato-seafood broth, is rich and flavorful, so be sure to serve the seafood and couscous doused with plenty of it—the couscous will […]
red bell pepper
My dear friend and amazing chef Alon Shaya invited me along on a trip to Israel with the equally amazing chefs Mike Solomonov and Ashley Christensen. Preparing for the trip, I wanted to research the Holy Land and its food, so when I hit the ground, I had a grasp on what I could expect. […]
Follow Diane Morgan’s lead and make the succotash with whatever vegetables and herbs are in season.
This is the season, and a mouth-watering one it is, for bay scallops coming to us from Long Island, Nantucket, and Cape Cod. This is simply done so you can savor the zing of lime against the sweet brine of the baysScallops. We’re crazy about this.
From Faith: In 2009, Food & Wine Magazine asked for permission to print my recipe for feta and watermelon salad, a dish I had brought to Jacques Pepin’s picnic. but when I picked up the magazine at my mailbox and opened it, I was transfixed by another contributor’s dish, this winning shrimp and feta stuffed zucchini […]
Say “vinegar chicken” to someone who knows how good this dish can be, and the air starts to sizzle, usually followed by, sigh, “Oh, how I love that dish!” Now you can make one of the best versions of it, thanks to Roy Ip. Ip is chef and co-owner of the Branford, Ct., French bistro, […]