Tomatoes have another week or so to go in most farmers' markets. This robust summer pie, topped with a layer of tomato slices flecked with thyme, is a...
This grilled and smoked salmon recipe by the food writer Betty Fussell calls for curing the fish for several hours with salt, brown sugar and spices before...
The mirliton is a pale green squash with an end puckered up like a toothless granny. They are native to Louisiana, but if you grew up eating from certain...
I use the same marinade for the peppers as I do for the tofu in this sweet and spicy mix of toppings. Kimchi is the main vegetable, but if you only want...
Raymond Blanc's monkfish is superbly lemony and finished with almonds and coriander. Swap the dressing for rocket wilted in a little olive oil and water...
What is better than roast pork with crackling for Sunday lunch? Our salt and vinegar brine helps to make it extra crunchy, as well as delivering loads...
Schmaltz is rendered poultry fat, in this case made from chicken, while gribenes are its crispy, crackling-like byproduct that comes from bits of chicken...
Serve up a winter feast with our roast pork loin and homemade sage and onion stuffing. Carve the joint into pork chops and enjoy with sweet apples and...
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles. The food is not easily categorized. He learned to cook from his father, but...