Closet Cooking (2)
Elly Says Opa (2)
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Flavored with molasses, maple syrup, and rum, this filling bean dish is simple to prepare; all it takes is time. Six hours of cooking yields thick, rich results. Serve it with hearty brown bread to mop up its flavorful sauce.
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Sweet and hot peppers lend intense flavor to this ceviche.
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis.
We love these everyday delicacies for their simplicity.
These herbed baby artichokes are delicious on their own or as a component of dozens of other dishes, from pizzas and pastas to salads and frittatas. Once you’ve braised the artichokes, they keep very well in the refrigerator for up to three days, so you can use them in several meals. This recipe appeared in David Plotnikoff’s “Tender at the Heart” (March 2009).
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
When shopping for brussels sprouts, look for small ones that have a bright green color.
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
The creaminess of the feta cheese rounds out the tanginess of the tomato.
Cooking brown rice, or at least cooking it well, is tricky. Here is our technique for making light and fluffy rice.
These rice fritters have a creamy center and a slightly crisp exterior.
This recipe simmers salt pork and sugar with the greens, yielding a sumptuous flavor.
This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red.
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
Prepare this dish in the early days of fava season, using only very fresh—preferably just-picked—young favas.