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Onion and Pomegranate Salad

In this classic Central Asian salad, onions are salted briefly, then rinsed to wash away their sharpness. It’s like an instant pickling, ...

by Jeffrey Alford and Naomi Duguid


Zucchini and Chickpea Filo Pie

We’re still in the realm of the springform here, but it is, nevertheless, a different sort of pie. Quite simply, it’s a pie for those of ...

by Nigella Lawson


Broccoli Rabe in Lemon Cream

Pungent greens are usually paired with olive oil, and that is how I often cook them. I thought it might be interesting to soften the bitt...

by Viana La Place


Tea-Smoked Sea Bass

This is a wonderful recipe that shows you how to create an authentic smoky Asian flavor in your conventional oven. You may also use red s...

by Katie Chin and Leeann Chin

Comments (2)

Lemon Brown Sugar Barbecue Sauce

If you like your barbecue sauce sweet and smoky like they do in Kansas City, this condiment is for you. The lemon zest and juice add bras...

by Steven Raichlen


Rich Custard

Served warm or cold, this custard sauce is a great embellishment for many desserts. Good with hot pudding and fresh pies.

by Victoria Blashford-Snell and Brigitte Hafner


Quick Teriyaki Chicken

Of course, this title is a play on words. If you really want quick teriyaki chicken, you should make it on the stove. If you want “quick”...

by Beth Hensperger and Julie Kaufmann


Fish Stock Preparation

Dashi is a lean, aromatic, nutritious, and flavorful stock that is made from water, kombu (kelp), and katsuobushi (bonito fish flakes). I...

by Hiroko Shimbo



Rich and comforting, tartiflette, a sort of rustic gratin of potatoes, onions, bacon, and plenty of dairy (crème fraîche, a generous laye...

by Jody Williams


Fried Country Ham Steaks with Red-Eve Gravy

Charlie Gatton Jr., of Father’s Country Hams will be quick to tell you that the future lies in country ham steaks-and he’s not wrong. The...

by Bruce Weinstein and Mark Scarbrough


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