Barley is a great substitute for risotto, especially when you don't have a lot of time to spend stirring the pot.
What a surprise it was to taste tomatoes this sugary, a vivid reminder that they are in fact berries, not vegetables.
A perfect summer combination.
This is a specialty from Surat in northwestern India. I am always drawn to the scent of a green papaya enhanced by nutty mustard seed popped in hot oil.
"I am just infinitely inspired by Basque cooking, Basque ingredients and the Basque landscape," says chef Alex Raij, who wrote The Basque Book with her husband, chef Eder Montero.
“I partly eat it because I know it'll make great TV. That's a shallowness in myself.” Stefan Gates
“I partly eat it because I know it'll make great TV. That's a shallowness in myself.”