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Pear Apple Crisp

Preheat thc oven to 375°F. Toss the fruit with ½ cup of the brown sugar, the granulated sugar, and lemon juice. Mix the remaining ¼ cu...


Basic Polenta

In a medium cast-iron saucepan or other heavy pot, bring all ingredients except the cornmeal to simmer over medium heat. Very slowly, be...

Comments (2)

Grilled Cornish Game Hens with a Tomato-Fenugreek Sauce

In many Western countries, the U.K. and U.S. included, tandoori chicken is considered the signature dish of Indian cooking. Maybe so in ...


Roasted Garlic

Preheat the oven to 350°F. With a sharp knife, slice about ½ inch off the top of the head of garlic. Stack two 6-inch squares of alumin...

Comment (1)

Pearl Barley Tabbouleh

Tabbouleh is traditionally prepared with bulghur wheat and eaten as part of a mezze (a selection of Middle Eastern appetizers). I thought...


Fresh Tomato, Kalamata and Feta Salad with Shallot H...

Virgin olive oil and extra virgin olive oil have been cold pressed, which is a chemical free process that involves only pressure and a lo...


Cuban Black Bean Soup

I like a little heat in my black bean soup, so I add a tiny piece of Scotch bonnet chili pepper. If you don’t, leave it out. This is such...


Skillet Jalapeno Cornbread

This cornbread is very moist and has an almost cake-like texture. It’s a great accompaniment to soup and chili, and its zesty spiciness w...


Kids’ Favorite Chocolate Fondue

When chocolate is chopped, it melts more evenly. Make ahead: Chop chocolate Cut up fruit and other dippers (except for bananas). Sprinkle...


Almond-Coated Mahimahi with Mango Vinaigrette and Gr...

Plantains are a staple of Asian, Latin American, and Caribbean cooking. When they are ripe, the skins are black and the flesh yellow-oran...


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