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These oil-poached cloves can be puréed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.
This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic.
Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
North African cooks use this aromatic, paprika-spiced sauce to marinate fish and dress cooked vegetables.
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
In our SAVEUR 100 list for January/February 2010, reader Christopher Michel praised Japanese cookbook author Harumi Kurihara for her simple and delicious recipes. These ginger-spiced green beans come from a recipe in her cookbook Everyday Harumi (Conran Octopus, 2009).
This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes.
Use a mixture of firm brined olives to make this dish.
This easy appetizer can be served warm or chilled.
These truffles are coated in shredded coconut, which provides a pleasing contrast to the rich chocolate.
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this dessert the day before you serve it.
When making this dessert, we found that darker, Dutch-process cocoa powder makes for a more flavorful, cookie-like crust.
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly.
This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook.
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.