Braised baby artichokes with fennel and cherry tomatoes Baby artichokes love, love, love to be braised. It gives them the opportunity to develop multiple levels of flavor: the browned flavors from an initial sear, the …
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Spicy and Seedy Indian Potatoes Indian food as served in American restaurants is so driven by saucy curries that we miss out on all of the delicious dry-fried spicy vegetables. This version below, with potatoes, …
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Persian rice pilaf with a crispy crust - chelo with tahdig Just about every culture that cooks rice has a crispy variation, whether it is the beloved crust on the bottom of the Spanish paella, fried rice in Chinese …
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I’m in the middle of a two-week stage at Canlis, a terrific fine-dining restaurant in Seattle. One of the many delicious items on Chef Franey’s menu is an asparagus with sauce gribiche. At Canlis we use much more …
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Spanish Lentils and Mushrooms Have you ever noticed how mushrooms cut thickly and browned are a completely different experience to eat than when sliced thin and sauteed as normal? Instead of cooking all of the water …
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Swiss chard cooked with berbere Berbere, the quintessential Ethiopian spice mixture, is great to have in your pantry, because it can add complex spice and heat to any basic preparation of vegetables. Depending on …
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