Kulsum Kunwa tosses together a simple roasted tomato salad, but adds a slight Indian twist to make it more interesting.
Vegetarians and their carnivores no longer have to venture outside their own kitchen in the morning to get their fast food fix.
Summer has officially arrived bringing with it hot sunny, weather and the need for refreshing, frozen treats.
Don’t sidestep green mangoes next time you’re visiting your fruit pusher. They’re not only good – but good for you.
Sugar snaps, english peas and sweet peas have shown up in abundance at the Santa Fe Farmer’s Market in the past 3 weeks. Christine Curran turns them into a Sweet Pea Hummus.
Even if Italian basil isn’t exactly common in Indian cuisine, SriVani Ganti successfully incorporates into this tomato chutney.
Join Natalie McLaury as she cooks the magazines. This time, scones are on the menu.
This is a devil’s food cake soaked with Chambord raspberry liqueur, alternately layered with white chocolate, milk chocolate, dark chocolate mousse, and topped with a rich espresso Mascarpone frosting.
These biscuits are symbols of the work carried out by the women at home, who relentlessly baked them for soldiers overseas to keep their morale high.
The textures in this sandwich are wonderful and the combination of ingredients truly surprisingly delicious.
Crumbles are a lovely way to make the most of fresh fruit. You can simply choose any kind of fruit that suits your fantasy and creativity.
Trying to find a way to realize a sweet salad, Giulia Scarpaleggia has a sudden flash of inspiration: a sweet and fruity couscous salad, with something crunchy inside and a subtle and tantalizing scent.
These easy to make crumbed shortbread cookies are tender, studded with small apricot pieces, and they taste incredible.
Around this time of year, food blogs, food pages, and foodies are all urgently reminding us that the brief garlic scape season is upon us.
One of the most dazzling, show stopping things one can present at a dinner party are the puffy little Indian breads known as Poori.
To showcase how outstanding buttermilk can be, Laura Davis serves a delicious lemon buttermilk ice cream recipe she got out of the Austin American Statesman food section about a million years ago.
Red peppers in hummus give it a fantastic flavor, and makes it a beautifully colorful visual impression.
Joan Nova travels to Peru, and comes back with a batch of produce of a certain color.
Jallab is a very popular drink in the Middle East. It’s made by diluting the syrup made of grape molasses, dates and rose water with water and serving it in a tall glass with crushed ice.
Tamara Novacoviç with her own personal creative take on that delicious Mexican national side dish.
Tamara Novacoviç jams on in the world of summer preserves. Now it’s time for the cherry.
Jessie Chien muses over the popularity of the egg roll in America, and offers a recipe that is more in tune to its etymological definition.
Sarah Kenney prepares a loving – and delicious – nostalgic surprise for her husband.
These are not the kind of cookies you dip in a huge glass of cold milk, but rather in some hot tea or a good soup.
This dish came about after a trip to the farmers market where Laura Bednarski found English peas. They are scarce in the Midwest so when she finds them she’s gleeful.
Jules Clancy cooks, or rather prepares, a lovely quick summer dish.
A chilled glass of rose wine, a crisp salad of just picked greens, and a simple savory tart make a near perfect summer lunch.
Culinary purists consider the very idea of a nut free macaron heresy. If almond flour defines a macaron, its absence defies it. Stella Parks begs to disagree.
While you’re puttering around your house this weekend, tuck a pan of tomatoes in the oven, come back several hours later, and have a peak. They will add a whole new dimension of flavour to your appetizer
Beth Ebin went to Abu Gosh, claimed to be the hummus capital of Israel, in search of the perfect hummus. Did she find what she was looking for?
Brady Evans serves up a classic barbecue dish with a lovely Asian twist.
Agua frescas are non-alcoholic beverages made from fresh seasonal fruits like watermelon, cantaloupe, melon, cucumber, lime, strawberries, papaya, guava, tamarind and the list goes on.
It’s green fig season in sunny Andalucia. Locally they are known as Brevas – the green cousin of the black fig. They are totally divine and Anne Manson just can’t get enough of them.
This recipe from Prerna Singh is inspired by her mother’s Mango Chutney recipe.
Winning the fish battle against a non-fish-eater isn’t always easy, but Brady Evans isn’t one to give up just like that.
Spot Prawns are natural, sustainable fast food. If you choose to boil them they cook in two minutes in a pot of boiling water.
A night in the professional kitchen of a French bistro taught Laura Bednarski a lot about both herself and about food.
Rhyming with Fava, Mawa is a milk derivative translated as solidified or concentrated milk though neither of them instantly paint the right picture of what it really is.
Peanut butter and jelly. Cookies and milk. Bacon and eggs. In food, some things are made better by pairing them with complimentary flavors. So is the case with strawberries and balsamic vinegar.
Natalie McLaury considers herself a bit of a hoarder when it comes to magazines.
Aqua vitae – “water of life”. What better Father’s Day gift than a moment of your time as the two of you revitalize with a glass of carefully chosen high quality brandy?
This drink was originally created by Shawn Layton of L’Abattoir in Vancouver, and contains Cuban tobacco infused bourbon, Marsala, bitters and whiskey. A perfect Father’s Day cocktail.
Mitch Weinstein takes a trip down culinary memory lane, and returns with a long lost recipe for pasta salad.
Rebecca Orchant suggests you don’t be an ingrate this Father’s Day, and put a cocktail in your dad’s hand.
In the northern hemisphere people are celebrating the arrival of summer. The month of June in particular is time to celebrate Fathers Day, graduations and for many the end of the school year.
Italianissimo in Woodinville, Washington definitely falls under the “hidden gem” category – not heavily advertised, visitors don’t know about it, and yet the parking lot is always packed full of cars.
In this recipe, a vanilla-scented custard works exquisitely with sweetly tart cherries, creating an elegant yet easy to eat dessert perfect for easing into the long, lazy summer days ahead.
Pamela Braun thinks outside the box when it comes to defining a good salsa.
If you love strawberries you’d love this simple recipe to do your own Homemade Strawberry Conserve.
When you’ve got access to all the right ingredients, there is no reason to fuzz around and complicate things.
With raspberry season here, Tamara Novacoviç decides to make a jam perfect for those glorious summer mornings.
Jules Clancy decides that chocolate and cookies is a better way to go for Father’s Day than beer and barbecue.
Brady Evans has a hard time finding some really good healthy bread alternatives in the grocery store, so she takes matters into her own hands.
John Nevado with the perfect summer salad to share in company of good friends and lots of rosé wine
During the hot Korean summer months, Patbingsu is a dessert that will bring you cool and comfort. Meagan Mastriani hunts down the best versions in Seoul.
Cooking potatoes isn’t always as easy as you’d think. Ask Brady Evans.
Marnely Rodriguez brews a couple of cups of Teamotions tea and gets an extra boost of energy
Sarah Kenney about pork-chops, cars and the man she considers the best husband in the world.
The Hutong Cuisine cooking school is located in one of Beijing’s historic hutong neighborhoods. Jessica Smith spends the day learning how to make Char Siu pork buns.