Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors.
This is your quintessential morning sausage, perfect alongside pancakes or stacked with a fried egg on a flaky biscuit.
You can prepare the fritters ahead and then fry them when you're ready to eat.
With some honey, our gremolata will go to new heights.
Portobello mousse with grilled mushrooms and toast, drizzled with a balsalmic reduction.
The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.
Normally, keftedes are made with ground meat (they're basically meatballs). These vegetarian alternatives are packed with flavor.
Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.
James Bartlett, author of Gourmet Ghosts - Los Angeles, researched places that are said to be haunted by the ghosts of celebrities.
“I think of Persian cuisine as a garden in the desert.” Louisa Shafia
“I think of Persian cuisine as a garden in the desert.”