Many Argentines and Brazilians know how to party, and when they do, out comes someone’s much-loved Chimichurri sauce. While we’ve had this alluring sauce for beef in many restaurants, most versions were just okay, not the real thing. Ah, but this one is fantastico! Sashay over to the grill and have at it.
My head snapped around at the idea of blending Middle Eastern and Mediterranean flavors. That’s what Einat Admony does in her cookbook,Balaboosta. And there is nothing like her “Not So Jewish Chicken Soup,” as she calls it. (Admony has a mixed Israeli heritage, Persian and Yemenite.) Because I’m a believer in layering flavors, especially in […]
Our pals at Epicurious tell us 100 percent of those who made this punch said they would make it again and again. It’s stress-free way to make your guests happy. (Feel free to halve the ingredients for a party of 8.)
Crack open the champagne… prepare for a mind-blowing experience. Truffle butter lobster combines chardonnay, vermouth, shallots, heavy cream, ginger, mushrooms, and, of course, black truffle butter, available at gourmet stores and markets, or online from D’Artagnan. This recipe, from the cookbook, Fish, calls for traditional linguine, though you can make this dish gluten-free by using […]
What makes a chili unforgettable? When the meat and the right combo of spices are cooked slowly enough to make them melt into the sauce. This is the recipe that makes that happen, and the unsweetened cocoa powder addition is masterful, adding dark, dusky flavor. I first discovered this recipe in Cooking Slow, by Andrew Schloss, a […]
This soup is traditionally made with chicken stock, but here I used miso (fermented soybean paste) to give an intense flavor. Miso is like a vegetarian bouillon. Different types of miso range in strength and color Light ones are young and mild, while darker misos, which have been aged longer, are saltier, richer, and more […]