4 Servings Active Time: 20 min Total Time: 45 min Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can
Makes 1 (but easily multiplies to serve a gaggle of witches and ghouls) Servings A clear cocktail for those parents who have seen "Frozen" exactly 14 times too many, and will get their fill of miniature
4 Servings If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast. 2014Print
4 Servings Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomatoes. It’s delicious with simple seafood, or add a splash to any vinaigrette.
4 Servings Print Ingredients 2 tablespoons olive oil 4 skinless, boneless chicken breasts (about 1 1/2 pounds) Kosher salt and freshly ground black pepper 2 small leeks, white and pale-green parts only,
6 Servings Preparing this soup on the weekend means lunch is ready to grab and go on your way out the door Monday morning. April 2014Print Ingredients 2 medium onions, peeled, quartered 4 garlic cloves
Makes 12 Servings February 2013Print Ingredients 1/3 cup sugar 3 cups tequila blanco 1 1/4 cups lemon juice 1 1/4 cup lime juice 1/2 cup triple sec 1 jalapeño, halved lengthwise Lime wedges, kosher salt,
8 Servings Prep Time: 2 min Total Time: 3 min Buy thinly sliced beef for this bibimbap recipe at Korean markets, or ask your butcher to cut it for you. January 2013Print Ingredients Bulgogi 1/2 cup reduced-sodium
12 Servings Active Time: 50 min Total Time: 3 min To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.
Chef Gabrielle Hamilton shares a delicious winter recipe for braised chicken legs. The Classic Dish Coq Au Vin, in which a whole tough older bird —usually a rooster — is cooked in wine, must be the ancestor