This incendiary Thai condiment has recently incited quite the rabid following. Here’s how to save yourself a trip to your local Asian market.
Offer up this tangerine and beet salad recipe–all bright and sunny yellow–in the middle of a dismal winter day, and you’ll be hailed as a kitchen hero, nay, savior.
There’s popcorn, and then there’s wokcorn. The slope and size of a wok give the kernels ample room to do their thing.
Kin to caramel corn, this kettle popcorn made with a touch of sugar is much more subtle in its salty sweet allure. Try to stop at just one handful.
Those requisite olives that you plonk on the coffee table before company comes just got more respectable but no more troublesome.
A kissing cousin to the latke, this whopping plate-size potato cake ensures you’re not standing at the stove all night long turning out one wee pancake after another.
This pretty little number is sweet and tart and sassy enough to hold its own against all manner of menus, whether holiday or more humdrum.
Some consider this Catalan classic to be the great Spanish acquisition considering how it’s so very versatile (and vegetarian).
Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.
This boozy mix of in-season fruits steeped in sugar and liquor makes a really swell holiday gift. Who wouldn’t love that?
Don’t care for broccoli? Just toss it on the grill. It’ll take on a beguilingly earthy, smoky quality that’s actually quite hard to resist.
Pretty in pink is this lovely sorbet, thanks to the inclusion of the entire apple, blush red peel included, as well as a little Geürztraminer for sweet sophistication.
A mango banana salsa recipe? It may sound odd, but with its mix of fruit, chiles, and onions, it’s sublime with fish tacos, chicken, even tortilla chips.
Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.
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