Warming, toasted star anise and allspice add color and intense flavor to simple boneless, skinless chicken breasts in this easy preparation, enhanced with a flavorful minced sauce of garlic, ginger ...
Make mint sauce: In a small bowl, combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead: Cover and refrigerate up to 1 day. Before serving ...
THIS weekend being Easter, many Americans will sit down to a Sunday dinner of roast lamb. And that will be the last time they try the meat until the same time next year. Lamb is to this holiday what ...
These are a riff on Indian pakora, using chickpea flour to make simple, yet intensely flavorful, fritters. Note that 4 to 6 kale leaves can be used if the kohlrabi at your market doesn’t have its ...
Serves 4. Recipe is reprinted from “Eating from the Ground Up: Recipes for Simple, Perfect Vegetables.” © 2018 by Alana Chernila. Photographs © 2017 by Johnny ...
The fresh and fruity flavor of strawberries is a vibrant complement to lamb’s mild gaminess. Instructions: Set aside 8 strawberry halves for garnish. Place the remaining halved strawberries, lemon ...
There’s a new cookbook in town, and it comes from Palestinian-Syrian chef and activist Reem Assil. In Arabiyya: Recipes from the Life of an Arab in Diaspora, Reem dives into her favorite traditions ...
This is a different take on traditional basil pesto. Here, we use pistachio nuts with mint and parsley. Shelled green pistachios are readily available; choose roasted nuts for the best flavor. If you ...
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