For this Sicilian dish, mahi mahi is stewed with tomatoes, onions, olives, and seasoned with briny capers. The mahi mahi becomes infused with tomato flavor.
Kalamata olives lend this no-knead bread ample flavor while a long, slow rise brings it a bakery-quality crumb. Don’t expect the warm-from-the-oven loaf to last long.
Bread that’s homemade, healthful, and has no need for kneading? Believe it. All that’s left to do is let this rugged loaf bake while you bask in the impending goodness.
Jim Lahey’s no-knead small baguettes are an easy-to-make bread. No knead, no fuss, these baguettes are baked on a baking sheet for a crispy, brittle crust.
The ads for the 2009 Sydney International Food Festival–flags made of indigenous ingredients–has David Leite almost nostalgic for his Mad Men days.
We think these conversation-starting cookies defy the laws of physics. We think you’ll agree when you experience what big flavors they flaunt for something so thin.
Apple dumplings are a bit homier than the typical apple pie or tart and very easy to make. These apple dumplings are glazed and burst with apple flavor.
Falafel with tahini sauce is one of the best-known Middle Eastern foods. The falafel are packed with herbs and the tangy tahini sauce has the right kick.
Potato piroshki are the classic hand pies of Russia. Filled with potato, onion, and dill, the piroshki can be fried or baked. One of our must-make piroshki.
Much like a cobbler or a crumble or a crisp, a pandowdy melds sugar and spice with fruit and buttery topping to spectacular effect.
This fig and raspberry crumble is perfect for a fall dinner. The figs and raspberries are flash-broiled to hold their shape and color. A favorite crumble.
Apples and brandy-soaked currants fill this autumn crisp. The apple softens while the currants lend a depth of flavor. The crisp topping stays, well, crisp.
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