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04/12/2010
Asparagus with Citrus and Oregano
Chef Andrew Carmellini recommends microwaving asparagus in a tightly covered dish with a little water and olive oil; it’s a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. Continue...
Issue #119
03/04/2002
Bahamian Fruit Salad
Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe.
Issue #26
07/18/2008
Glazed Carrots With Orange and Ginger
Mark Bittman, who offered this recipe in an article for the New York Times, names the technique he uses to make these carrots "braise and glaze." He combines butter or olive oil with vegetables in a quick braise, and then lets the braising liquid boil away until the vegetables are gently coated with the remaining sauce.
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Source: Bitten