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Curry Powder

This is a versatile curry powder that complements any kind of fish. A dash or two added to soups and vegetables will brighten them consid...


Artichoke and Feta Stuffed Chicken Breasts with Lemo...

When you cut into this chicken breasts the melted feta comes pouring out and mixes with the sauce. It’s a beautiful thing.

Comments (2)

Easter Lamb

Preheat the oven to 425°F.Score the lamb all over and season. Using a pestle and mortar, or in a food processor, pound or blend the m...


Caramelized Bread Pudding with Chocolate and Cinnamon

This recipe is a lifer. I’ve been making it for more than 20 years, and every time I try to file it away, someone inevitably comes ...

Comment (1)

Root Beer-Glazed Ham

This is without a doubt the most-asked-for recipe in the 17-year history of my radio show. Demand for it rises during the holidays but ne...


Faina Merzlyak’s Potato and Mushroom Pierogi

Faina Merzlyak, a Russian-born nurse now living in Brooklyn, uses yogurt in the dough to give her potato pierogi a clean, tart finish. Th...


Cheesy Croutons

Preheat broiler, with rack placed 4 inches (10 cm) from heat. 1. Brush both sides of baguette slices lightly with oil and place on baki...


Chicken and Gourmet Groundnut Stew

Peanut butter stews abound all over the African continent. Their spiciness ranges from five-alarm to a warm glow, and this one falls in b...


Eggs Florentine

This classic brunch dish of poached eggs on a bed of spinach is also good for lunch or dinner.


Shrimp with Lemon-Chili Cream Sauce

Camarones is Spanish for shrimp. They range from tiny bay shrimp to medium transparent ones with tails that swing up in the air to ones ...


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