This beer jelly isn’t dessert; it’s distinctively savory, and that’s what makes it interesting.
This simple and distinctive recipe, born of wartime thrift and ecology, came to us via an interview with master chef Jacques Pepin.
This is the fresh relief every Thanksgiving menu needs. Greens, both tart and mild, with a few craisins and the simplest and most classic of dressings — solely good tasting oil and vinegar with some salt and pepper. Let all the other dishes on the table cry "Taste all my flavors!" This salad stands serene and elegant in its simplicity.
Fried shrimp, coated with puffy Japanese panko crumbs? One of the world's great crunchy treats, to be sure!
A happy culinary accident, hard pretzels are one of America's first salty, crunchy snack foods.
Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors.
Quinoa is a fun, flavorful, and gluten-free alternative to traditional brown rice in sushi rolls.
You can prepare the fritters ahead and then fry them when you're ready to eat.
Portobello mousse with grilled mushrooms and toast, drizzled with a balsalmic reduction.
Normally, keftedes are made with ground meat (they're basically meatballs). These vegetarian alternatives are packed with flavor.