Cocktail Party (53)
Backyard BBQ (40)
These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to turn the fish without damaging.
Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York. Continue...
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California.
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
This traditional Korean stew makes good use of long-aged kimchi.
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Fresh herbs marry beautifully with lamb in this easy-to-make marinade.
Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs.
Few desserts are as pretty and as easy to make as a pavlova. For this one, we've combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman's homage to the dessert, "Light Fantastic" (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You'll prevent any crumbling that can occur when the process is rushed.
This summer chowder is thickened not with flour but by puréeing a little of the soup, which is then stirred back in.
Sweet and hot peppers lend intense flavor to this ceviche.
The brightly colored and intensely fruity Andean pepper known as ají amarillo gives this traditional stew a bold but nuanced character.
This soup is finished with a flourish of mint-and-chile-infused butter.