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March 16, 2011
The epitome of Greek cooking, these succulent broiled lamb chops are dressed with just a few simple ingredients that pack a lot of flavor.
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March 16, 2011
Squid isn’t just for calamari — try this Chinese-style squid stir-fry for an affordable weeknight meal.
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March 10, 2011
This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven.
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March 10, 2011
Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.
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March 10, 2011
Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.
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March 10, 2011
Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.
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March 10, 2011
These angelic individual-size cakes take a walk on the decadent side with a scoop of espresso ice cream and a drizzle of homemade hot fudge.
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March 10, 2011
In this elegant Indian dish from Junoon chef Vikas Khanna, cauliflower florets are cut in the shape of a tree to symbolize the interconnectedness of all things. Each head of cauliflower will ...
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March 10, 2011
Creamy coconut-milk sauce perfectly balances the sweet, spicy flavors of this classic Indian duck dish from Junoon chef Vikas Khanna.
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March 10, 2011
This chilled side dish is the perfect make-ahead accompaniment to any Asian meal.  From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
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March 10, 2011
Arctic char can be substituted for book trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe. From the book "Mad Hungry," by ...
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March 10, 2011
This traditionally Spanish dish is spiced up with linguica, a delicious Portuguese sausage.  From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
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March 10, 2011
Rock shrimp, so named for their particularly hard shell, have a delicate, sweet flavor. Try them in traditional Indian curry sauce with this family recipe from fashion designer Naeem Khan.
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March 07, 2011
Simple seasoning allows the flavors of the string beans and carrots to really stand out.  From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).
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March 07, 2011
Lucinda’s version of bolognese sauce takes just a third of the time of the original to prepare. Serve it over spaghetti or any pasta you may have in the pantry.  From the book "Mad ...
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March 07, 2011
These crisp, yeasty bread rolls from Seattle chef Kurt Timmermeister are delicious on their own or served with fresh butter, jam, and artisanal cheeses.
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March 07, 2011
You can use whole chickens or chicken thighs to prepare this recipe, but the thighs are quicker and easier. Serve this dish with festival, a sweet cornmeal bread from ...
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March 07, 2011
These slightly sweet cornbread cakes from Jamaica can be served with fried fish or jerk chicken for an authentic Jamaican meal.  From the book "Lucinda’s Authentic Jamaican ...
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March 07, 2011
If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.
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March 07, 2011
Inspired by the Danish pastry of Northern Europe, the tender loaf is full of cinnamon and melted bittersweet chocolate.
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