Sitting in my kitchen back in London with the holiday blues, I devised this recipe as a way of transporting me back to the exotic, calming world that is Sri Lanka’s southern coast.
This bright, crunchy salad will excite your eyes as much as your taste buds, and is perfect for a potluck or a big backyard family meal.
Jeanette’s special recipe uses lots of fresh lemon juice, her homemade dried mint, and hints of clove.
This dish is delicious on top of some grains, alongside fish, or even as a burger topping.
Here you go: a Sloppy Joe sandwich that tastes better than your old cafeteria’s, and it happens to be vegan!
Fresh green beans are almost sweet, so I balance them with a hint of bitterness from radicchio leaves.
Delicate, long, elegant stems with teeny-tiny caps -- believe it or not -- make one hell of a pickle.
This salad is best served when the chickpeas are slightly warm or at room temperature.
Chef April Bloomfield explains the difference between a sous chef and a stage, and why she sometimes refers to herself as a cook.
“This is probably the only restaurant that Michael and I have eaten at in 40 years where I literally fell out of the booth in a swoon of ecstasy.” Jane Stern
“This is probably the only restaurant that Michael and I have eaten at in 40 years where I literally fell out of the booth in a swoon of ecstasy.”