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Makes: 15Time: Takes up to an hour unless you have help For the dough 3 ½ cups all-purpose flour
Time: 15 minutesMakes: 4 servings Just keep stirring and everything will be fine.
Here’s a recipe that must be served with good bread or a soup spoon to get every drop of sauce….
The braised-and-glazed collection in How to Cook Everything: Vegetarian allows you to try this technique for a handful of vegetables: turnips, parsnips,…
This dish mimics the classic linguine with clams in every single way, except with mussels, which are delicious in their…
Best made with boneless thighs, this is not bad with breasts either, as long as you don’t overcook them. Serve…
I love this spicy, more-or-less traditional Sichuan dish for the contrasts: soft-cooked eggplant and tofu and crisp sautéed shiitakes. Makes:…
Really doesn’t get better than this. I haven’t been buying bread crumbs lately; I have just been pulsing whatever bread…
This one is from Turshen’s book, Small Victories, and it is a pantry WIN – thanks to my friend Aly for…
Makes: 4 servingsTime: 1 to 2 hours Ingredients 1 1/2 cups dried chickpeas (about 12 ounces), rinsed and picked over
Makes: 8 3-inch rolls (8 servings)Time: 8-12 hours for the jumpstarter; about 3 hours intermittent activity to mix and fold…
It takes forever to make a tagine, but you can infuse all the same warm Moroccan flavors into this simple…
Put the seeds from 10 cardamom pods and one 3-inch cinnamon stick in a dry skillet over medium heat with…
Combine a few Parmesan rinds, 2 crushed garlic cloves, a rosemary sprig, and 6 cups water. Bring to a boil,…
Toss a pound of trimmed button mushrooms and a few dried porcini into 6 cups water. It need not be…
If you’re a fan of Sichuan food, you’re probably familiar with the dish known as twice-cooked (or double-cooked) pork. It’s…
