Chana masala (spicy chickpeas) is one of those ten dishes you will find at pretty much every Indian restaurant in America. You can understand why: it is inexpensive, delicious, healthy and satisfying. The mass …
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Turkish Chickpea and Potato Stew with Baharat I’m obsessed with baharat lately. Baharat is a spice mixture that is popular throughout North Africa, the Levant and the Middle East. Most versions include black pepper, …
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At my house, we eat food in styles from all over the world, but rice is far and away our most popular substrate. I’m always experimenting with new ways to cook rice as well as new things to serve with it. Today’s dish …
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Double Crust Pizza with Broccoli Raab, Ricotta and Caramelized Onions The inspiration for this pizza came from Mario Batali's Sfincione Di Patate, a beautiful Sicilian double-crust pizza with a potato-bread dough that …
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This risotto packs a powerful mushroom intensity. I finely chop a whole pound of mushrooms in a food processor, then saute them in olive oil until they give up all of their liquid and develop deep flavor. This is …
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Bucatini with Smoked Asparagus and Gorgonzola Roy Finamore, one of the editors for my book, had a few questions about the method for smoking the asparagus in this recipe, so I figured I’d take the opportunity to make …
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