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Grilled-Roasted Chicken

Grilled-Roasted Chicken

Jun 04, 2004 by

Crispy, brown, and utterly succulent, a grilled whole chicken is the way to go for summer entertaining. The flavors are worth firing up your grill.

Twenty-Minute Marinara Sauce with Fresh Basil

Twenty-Minute Marinara Sauce with Fresh Basil

May 08, 2004 by

Despite the short cooking time, this Marinara sauce is packed with fresh basil flavor from both the stalk and the leaves. Use good quality canned tomatoes.

Orange and Radish Salad

Orange and Radish Salad

May 08, 2004 by

A variation of the traditional orange and radish Moroccan salad, the sweet and biting flavors contrast perfectly. Serve this refreshing salad on the side.

Cooked Carrot Salad with Pine Nuts and Golden Raisins

Cooked Carrot Salad with Pine Nuts and Golden Raisins

May 08, 2004 by

Carrots are the star of this salad with toasted pine nuts and sweet golden raisins. Be sure to try it when fresh carrots appear at your farmer’s market.

Mahogany Wings

Mahogany Wings

Apr 18, 2004 by

Hold the mouth-searing heat, but keep the flavor with these marinated chicken wings. Plum, hoisin, and soy sauce provide sweet and spicy Asian flavors.

Herb-Marinated Olives

Herb-Marinated Olives

Apr 16, 2004 by

For a quick snack or a party appetizer, herb-marinated olives are easy to make with a variety of olives and herbs. Just toss together and serve.

Chicken Lettuce Wraps

Chicken Lettuce Wraps

Mar 18, 2004 by

Chicken, water chestnuts, and scallions are dressed in a ginger-soy sauce then wrapped with butter lettuce leaves in this Chinese specialty.

Butternut Squash Soup

Butternut Squash Soup

Nov 17, 2003 by

Perhaps the most gratifying use for a gourd that we can imagine, this spare but silken butternut squash soup sort of defines autumn–with or without the little curlicue of creme fraiche.

Roasted Caramelized Root Vegetables

Roasted Caramelized Root Vegetables

Oct 09, 2003 by

Earthy root vegetables become kissed with sweetness and a subtle spiciness when lightly roasted. Roasting turns the interiors into soft, silky morsels.

Mozambican Spicy Prawns with Coconut Rice

Mozambican Spicy Prawns with Coconut Rice

May 10, 2000 by

From the former Portuguese colony of Mozambique comes fiery prawns, coconut rice, and sauteed plantains. A drizzle of coconut-peanut sauce finishes the dish.

Peppercorn-Cilantro Root Flavor Paste

Peppercorn-Cilantro Root Flavor Paste

Apr 09, 2000 by

This paste is the essence of Thai cuisine: black pepper (prik thai), fresh coriander (cilantro) roots, and garlic, salted with a little Thai fish sauce.

Preserved Lemons

Preserved Lemons

May 08, 1998 by

Preserved lemons are one of the indispensable ingredients of Moroccan cooking used in fragrant lamb and vegetables tagines, recipes for chicken, and salads.