This zingy salad, a brilliant sidekick to roasted fish or pan-seared shrimp, is an homage to a bright and beautiful corner of the Spanish Mediterranean, where mango and avocado plantations…
Starters
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These savory hand pies are perfect for tucking into lunch boxes or taking on the road, but they also serve as a satisfying brunch dish, especially for kids, who will…
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In Switzerland, an enormous wheel of raclette cheese is traditionally placed close enough to an open fire so that the edges melt, so that the gooey cheese can be scraped…
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Leah Koenig, author of Modern Jewish Cooking, says, “I personally love making beet latkes. The deep-red root vegetable adds glorious color and sweet, earthy flavor to the fried Hanukkah dish.…
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Making fondue from a mixture of blue cheeses is hardly traditional—in Switzerland, this decadent dish is usually made with Gruyère, Emmentaler and other semifirm, slightly nutty-tasting cheeses—but it’s still delicious.…
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Mashed sweet potatoes are a Thanksgiving classic, but there are so many other things you can do with this versatile vegetable, from putting it in a pie to pureeing it…
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In this creative take on classic pigs in a blanket, roasted parsnips stand in for hot dogs and sausage. Topped with poppy seeds and paired with an herbed dipping sauce,…
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Patatas a la riojana, a hearty mixture of potatoes and chorizo, is one of the signature dishes of La Rioja, a wine-growing region in northern Spain, where it is traditionally…
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Happy National Nachos Day! If you happen to be in Los Angeles, you could head downtown, where chef Josef Centeno serves these superlative nachos at Bar Amá. If you’re not,…
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Soufflés have a reputation for being tricky to master, but this one, which relies on a simple base of cottage cheese and whisked eggs, is nearly foolproof. Elegant enough for…