As the weather cools, everyone craves tender braised meats and vegetables with satisfying sauces. At this weekend’s in-store technique classes at Williams-Sonoma, learn how to braise correctly, including which pan…
September 2012
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Have you been following our Sous Chef Series? Sign up for free, and every Monday you’ll receive a new profile of one of the country’s most exciting sous chefs, along with…
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While the Chinese are the biggest connoisseurs of duck, this classic combination of duck and figs is more French in style. Thanks to the shapely figs, this is a dramatic-looking…
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This cake starts as a basic cornbread, but then it’s given a sweet soaking in the milky caramel treat from Mexico called dulce de leche — a little alchemy that…
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Noah Bernamoff is one-half of the team behind Brooklyn’s Mile End Delicatessen — the other half being his wife, Rae. The duo shared with us a Rosh Hashanah menu from…
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The fermenting process has been used to preserve food for centuries, and, as people become more interested in knowing what goes into their food, is becoming an increasingly popular…
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Tender pork loin cooks quickly for easy dinners, and it also pairs well with a range of flavors — making it ideal for both weeknights and special occasions. Try these…
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Tender, sweet Manila clams take only minutes to cook. Here, they’re augmented by fresh fennel, saffron and red pepper flakes for a sophisticated dish. Serve with crusty bread brushed with…
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“In my Italian-Spanish family,” says Marea sous chef Lauren DeSteno, “food was the center of everything.” So it came as little surprise to her parents when, after studying finance and Spanish at…
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Curry spices flatter chickpeas, cauliflower and potatoes alike. Serve this zesty meatless dish over brown basmati or jasmine rice. Begin with sliced cucumbers seasoned with salt and fresh mint, and…