Moroccan Eggplant Tagine recipe on Food52

Moroccan Eggplant Tagine

Moroccan Eggplant Tagine recipe on Food52

Italian flourless chocolate cake

Italian Flourless Chocolate Cake

NYT Cooking: la torta tenerina, a kind of chocolate cake with an almost creamy interior and a thin, crisp crust.

Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time This combo is garlic, anchovies and capers, a natural southern Mediterranean team that is strong and distinctive Its brininess makes it incompatible with many foods, but it is ideal with fish, especially sturdy fish like halibut and swordfish

Seared Halibut With Anchovies, Capers And Garlic

Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time This combo is garlic, anchovies and capers, a natural southern Mediterranean team that is strong and distinctive Its brininess makes it incompatible with many foods, but it is ideal with fish, especially sturdy fish like halibut and swordfish

Tofu sesame spinach stir fry     You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.

Spinach, Tofu and Sesame Stir-Fry

Tofu sesame spinach stir fry You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.

Chickpea stew with mustard greens     A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese You can vary the vegetables to use what you’ve got Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks

Chickpea Stew With Orzo and Mustard Greens

Chickpea stew with mustard greens A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese You can vary the vegetables to use what you’ve got Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks

This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns

Mapo Ragù

This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns

Once you know this simple formula, you'll be a stir-fry success.

5 Weeknight Stir-Fries to Get You Through This Thing Called Life

A recipe that offers a crisp and creamy anchor, vaguely reminiscent of a cheesecake. (Article plus video.)

This Ricotta Tart Is a Canvas for Any Summer Fruit

A recipe that offers a crisp and creamy anchor, vaguely reminiscent of a cheesecake. (Article plus video.)

Potato Salad Done Right - The New York Times

Potato Salad Done Right

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