A north indian punjabi style dal, the yellow pigeon peas are cooked with chilis, garlic, ginger, onion, tomato, cilantro and spinach along with aromatic spices like cumin seed and the very pungent asafetida powder. A truly delicious and complete vegetarian meal from my dear old friend Anitha Baliga.
In this simple recipe for Moroccan Chicken with Lemon and Olives, Chef Gabriel Israel shares his secret for an especially savory and fork tender chicken (Olive brine!) and the story behind why this dish is so meaningful in his memories.
A Delicious cake hailing from Brianza in the Lombardia region of Italy, Torta paesana is made from bits of leftovers including day old bread, currants, cocoa powder, pine nuts and liquor.
This classic tiramisu will teach you exactly how to make the most famous of all Italian desserts. Straight from the heart of Tuscany, the ladies of tutti a tavola have shared this simple delicious recipe with boozy marsala, espresso, lady fingers and mascarpone.
The humble cabbage turns into a complex and delicious side when simmered in chicken stock, then roasted in the oven with brown butter. Use the master chicken bone broth recipe and make two wonderful dishes from the vegetables such as latkes made of parsnip, potato and carrot and this roasted brown butter cabbage.
an easy how-to guide with tips and recipe to making a simple and nourishing chicken bone broth to drink, use as a base for other soups and stews.
Inspired by an idea from Kosher Like Me’s Liz Rueven’s grandmother, these latkes made from soup vegetables like potato, parsnip and carrot, are a wonderful way to repurpose vegetables from your chicken soup or bone broth.
Explore an ethereal golden blini-like potato pancake stuffed with ground chicken and topped with Russian sour cream with San Francisco chef, David Nayfeld of Che Fico(on Bon Appetite Magazine's top 10 list for 2018). Nayfeld's family emigrated from Minsk, Belarus and this pancake is the pivotal dish of his childhood.
A southern family recipe from this Bronx native, Chef Ashley Faulkner of Bucktown, uses pickle brine and whole grain mustard for this simple and excellent thanksgiving side! We use it all year around too!