Appetizers
An aromatic lentil tart based on a simple mixture of aromatics and roasted vegetables, topped with a light sprinkling of Parmesan.
A healthy soup with a spicy kick -creamy pumpkin peanut soup with roasted red peppers.
Salmon cooked in wine, olive oil, vinegar and pimentón, served on toast as a tapa – Berasategui style.
Jerri Green turns her love for tiny things into cute and delicious little bruschettas.
Sara Clevering with a tweaked tribute to one of the most classic Greek dishes.
Emily Malloy about the ancient and important art of poaching eggs.
Marnely Rodriguez with another report from the 5th Annual Martha’s Vineyard Food and Wine Festival.
Natalie with some faux meatballs made from eggplant and mushrooms.
Rich sweet potatoes, apples, and chicken stock blend into a creamy soup that’s finished with a fresh squeeze of orange.
Served for a mid-week late lunch or early dinner, Egyptian Sha’reya is a great comfort food.
Shuchi Mittal with a cocktail version of the famous South African Indian Bunny Chows.
A common household fare in India, Umpa has recently gotten some more media attention.
A chunky apple, coconut cake that is studded with nuts and topped off with a brown sugar glaze that will satisfy any dessert craving.
Ibérico ham and fresh figs on straw potato nests, a wonderful combination of flavors.
Try these rich, flaky puffs with savoury beef and potato filling.
For as many cities as there are in Turkey, there are nearly equally as many types of borek.
Pushpa Kumar with a fun and simple way of turning sesame seeds into a delicious sweet treat.
With the sweetness of the roasted butternut this is a true autumn salad.
Kadhi is a spiced soup that you make by thinning out yogurt with water and cooking it with chickpea flour.
Kalle Bergman with a creamy and elegant take on the classic French Creme Ninon green pea soup.
Earthquakes, hurricanes, the end of summer. It’s time to pull out all the stops for our deviled eggs while there’s still time.
As Labor Day weekend approaches in the States, an easy to prepare and please appetizer is on the menu.
Gazpacho is perhaps the perfect way to use all those fresh summer tomatoes to make something healthy and refreshing.
Sorullitos de Maíz are very similar to Hush Puppies with a super crunchy outer crust and a creamy middle section that is buttery and sweet.
Grilled cuttlefish in bite-sized pieces, dipped in a mild roasted garlic alioli.
These light cornmeal pancakes with a crispy edges and a tender crumb are served with fresh corn and maple syrup as the perfect additions for breakfast.
Fresh herbs and feta hot off the grill is a great appetizer or side dish.
A vegetarian kebab that will leave all non-vegetarians asking for more. Guaranteed.
Tamara Novacoviç with a cute and simple idea for an appetizer to serve at your next party.
Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Join her as she cooks the best of them.
From elaborate Thanksgiving meals to lovely everyday dishes like fried green tomatoes, Gilda Claudine Karasik loves sitting down at her stepmother’s table.
Pea soup, chilled and baconless certainly won’t win over the pea soup haters…unless you actually give it a try.
With their furry chokes and sharp leafy edges, artichokes are well known as being a little tricky to prepare.
Prerna Singh serves a lovely Indian pancake that can be filled with just about anything that tastes good.
Laura Davis makes zucchini pancakes so good you’ll probably need two batches to have some left for toasting the day after.
During the warm summer months, there is almost nothing better to cool down than a refreshing cold soup.
With local fresh corn rolling in, Brady Evans has more than enough to make a great salad.
Together with Mozzarella e Pomodoro, Panzanella is probably the most commonly eaten dish in summertime Tuscany.
These Padron peppers literally melt in your mouth with a small amount of salty heat chasing a lingering pepper flavor.
Nancy Lopez-McHugh serves up a first batch of authentic and simple Mexican queso fresco. More to follow.
With summer here, Jules Clancy doesn’t want to spend too much time in the kitchen. A quick salad does the trick.
This is the season for the last of the Spring asparagus, the delightful fragrance of chives, mint, chervil and tarragon filling the air to season your dishes.
The charm of Indian streets is sure to engulf you like the proverbial snake charmer, that the country seems to be famous for.
Not only will these bars keep you charged up, they’re fun, easy to make, and you know exactly what goes into them.
Anne Manson with one of the few Andalucian recipes that are influenced by the Moorish period.
Tamara Novacoviç with a classic comfort food, inspired by the many countries surrounding the Mediterranean.
SriVani Ganti takes a trip down memory lane serving a classic grilled Indian street food.
Aam Daal is a raw mango lentil soup that can be served cold as well as warm. Perfect summer food.
These stuffed peppers or chiles rellenos are not the same thing as the cheese stuffed poblano peppers many think of when they hear chiles rellenos.
The light and refreshing ingredients that make up this summer dish make it a perfect side for any occasion. Add grilled shrimp for an excellent main course.
The recipe Nancy Lopez-McHugh serves for you today is a little more grownup than just a slice of watermelon.
Tamara Novacoviç is still in avocado mode, and here’s a very simple but attractive way to serve this lovely veggie tasting fruit.
Joan Nova travels to Peru, and comes back with a batch of produce of a certain color.
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.
A chilled glass of rose wine, a crisp salad of just picked greens, and a simple savory tart make a near perfect summer lunch.
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.
Spot Prawns are natural, sustainable fast food. If you choose to boil them they cook in two minutes in a pot of boiling water.
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.