Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
This vegetable dish is a work of art in both appearance and flavor.
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Vegetables form the foundation of the cuisine of the Republic of Georgia, and lobios (green beans) are a favorite. This salad is from The Georgian Feast by Darra Goldstein (HarperCollins, 1993).
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue.