These onions have the perfect herbal tones to complement a great gin martini or a Bloody Mary.
Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
When I was growing up in Bombay, this was a very common lunch dish at our house.
What chicken soup is to us, pea soup is to the Dutch -- an everlasting standby and cure-all.
These roasted blooms just might be the prettiest dish in this book. Inspired by a recipe from chef Laurent Tourondel, they are also one of the simplest and most delicious.