Quinces wait quietly for the few people that know how to cook them.
When roasted, the flesh of winter squashes such as butternut, acorn, and kabocha becomes creamy and dense and caramelizes on the cut surfaces.
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.
Eaten blindfolded, the mushrooms taste like chicken.
Amy Thielen, author of The New Midwestern Table and host of Heartland Table, says when it comes to freshwater fish, “the lack of a crust opens up a world of flavor possibilities.”
“Classically, a beef pho is done with a rice noodle -- never an egg noodle. Egg noodle is more like a Chinese wonton import.” Charles Phan
“Classically, a beef pho is done with a rice noodle -- never an egg noodle. Egg noodle is more like a Chinese wonton import.”