• 1/3 cup Robust Olive Oil • 1 yellow onion • 1 1/2 pounds cherry tomatoes • 1 pound large tomatoes of your choice, halved - I usually used Roma or Heirloom tomatoes • 4 cloves of garlic • 2 handfuls basil
A quick sauce is a good thing to have in your back pocket — you can turn something blah into something more flavorful, give leftovers a new life, or add moisture to, say, an over-cooked rotisserie chicken.
When I bought Alfred (my mustard yellow Dutch oven) years ago with my very first paycheck as an editorial intern, it felt like a rite of passage. That Friday, I brought home a hunk of pork shoulder from
In a country that eats dessert for breakfast, sustained weight loss can feel like an uphill battle. Aside from avoiding obvious minefields like stacks of syrup-drenched pancakes and huge muffins, there
The Mayes family transformed a Thomas High Top into a well-organized and airy humble abode, using thoughtful storage and a minimalist color palette. When Gabriel and Debbie Mayes decided to embrace the
The trick is to stir, and then keep stirring. The key to a perfectly pourable French soft-scramble is to stir—a lot. "If you let them sit, they'll just coagulate and be one mass of eggs," says Nick Korbee,
Recipe tried and tested by Eggslut's master chef, Alvin Cailan. Alvin Cailan did not serve omelettes at his wildly popular LA food truck-turned-restaurant Eggslut. "I was coming off of an extensive French
Food & drink,French food and drink,Life and style,Food and drink,Vegetarian food and drink,Greek food and drink,Fish,Seafood Observer Food Monthly’s favourite Mediterranean dishes, including Greek prawns,