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.
This is a combination of my mother's eggplant Parmigiana and a French tian.
Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!
This will be a revelation to those who tend toward plain steamed basmati. The method is fail-safe, and the result is stunning.
When ready to serve, gently fluff the rice with a fork and scatter the parsley on top.
If you can boil water, you can make great rice.
This simple soup is hauntingly autumnal: sweet pumpkin simmered with spices and stock, then pureed and dressed with a grating of smoked cheese and a drizzle of olive oil.
A happy culinary accident, hard pretzels are one of America's first salty, crunchy snack foods.
"If there's a set of values in Senegal, teranga would be the most important one," says chef Pierre Thiam, author of Senegal. "It's the way you treat the guest."
“They don't just add a little bit of chili and Sichuan peppercorn, they add handfuls of it in every dish. Boy, you're flying -- I mean it's like a legal drug.” Ken Hom
“They don't just add a little bit of chili and Sichuan peppercorn, they add handfuls of it in every dish. Boy, you're flying -- I mean it's like a legal drug.”