Green Garlic Says Spring
There is so much cooks can do with green garlic, which is more subtly flavored than regular garlic.
Dressing Up the Duck
Considering cumin, and making your own 5-spice powder.
Asparagus, at Last
Freshly cut asparagus really does tastes sweeter; all the more reason to buy it locally and frequently. The question is, how much?
The Tenderness of Simmered Chicken
A Tunisian-inspired stewed chicken dish with chickpeas, turnips and carrots feels both light and extremely flavorful.
Seaweed, in Salads and More
Healthy and delicious, seaweed is an ingredient worth some experimentation.
Homemade Soup Needs Homemade Broth
It's tempting to buy canned chicken stock or other chicken-flavored products, but it is never going to taste as good as homemade, no matter how convenient.
A Little Lamb, a Lot of Vegetables
What to serve with your Parmesan-crusted chops.
Yeasted Dough for a Rustic Tart
Two onion tarts - one with bacon, the other with olives - based upon the pizza-like classic Alsatian tarte flambée.
Perfect for Roast Chicken (and Impact): Javaher Polow, or Persian Jeweled Rice
The background and appeal of Persian Jeweled Rice.
More Than an Onion Understudy
How to clean and cook with leeks.
Pork and Prunes, a Classic Duo
Choosing the right cut of pork for a French bistro dish.
