Cooking with Amy (1)
Jamie Oliver (1)
My Famous Recipe (1)
This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
In this dish, the fish is cut into irregular strips, not into the cube shape common in most of Peru.
Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious.
This recipe offers a delicious combination of tart green mango and warm spices.
Bruno Neveu—former pastry chef at the Ritz-Escoffier cooking school in Paris—helped us decipher Escoffier's bare-bones recipe.
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
Sweet, aromatic white peaches infused with a light sauternes make a delicious, delicate dessert.