A Himalayan salt plate is excellent for quick-curing meats and fish, as in this easy cured salmon, which we like to serve with bagels, cream cheese, capers and thinly sliced…
Starters
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Tender greens, like Bibb and butter lettuce, are best when dressed then tossed gently with your hands rather than tongs, which can bruise the leaves. In the winter months, substitute…
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The beauty of this dish lies in its basic ingredients, most of which you probably already have in your pantry. For a striking presentation, reserve the tomato tops, with the…
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Although you can cook oysters in the shell on the grill, they tend to overcook before the shells open, so it’s usually best to shuck oysters and grill them…
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Did you know that it’s Negroni Week, seven days when you have the perfect excuse to indulge in this popular Italian aperitif? Once you’ve had your fill of the traditional…
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To make these pretty pastries, an easy yet impressive dish for an impromptu weekend brunch, simply cut purchased puff pastry into 6 rectangles, each about 6 by 5 inches (15…
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Limoncello is a popular Italian lemon liqueur that is often served chilled as an after-dinner digestif. Here, it is balanced by sweet raspberry sorbet and fresh raspberries for an indulgent…
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Gazpacho has come a long way since it was enjoyed by harvesters on the scorching plains of southern Spain. Modern versions now include all manner of novel ingredients, from carrots…
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Traditionally made with red or white wine, this Spanish staple is updated with rosé wine, fresh grapefruit juice and fresh raspberries. To mix things up, you can try any of…
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In Mexico, guacamole is usually kept simple, with just a squeeze of fresh lime juice and a little salt. However, almost as popular are festive, seasonally inspired guacamoles like this…