We're celebrating Meatless Mondays with balanced, delicious meal plans. We hope you'll join us -- whether you're vegetarian all the time or just here and there. Today: How to make dinner out of cabbage.
You can also use other chicken parts just note that you may have to adjust the cooking time accordingly. Ingredients 2 pounds chicken drumsticks • Kosher salt and freshly ground black pepper • 2 tablespoons
Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son'
Spaghetti in marinara sauce is not the first meal that comes to mind when I think of Roy Choi. Where does Italian food fit into his Korean-Mexican-American cuisine, and why is it featured in his new cookbook,
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Aromatic, za'taar-rubbed cod rests on a bed of habenero chickpea puree, alongside lemony grilled zucchini. Note: Za'atar is a Middle Eastern spice blend that's available at ethnic markets and online. can
Makes about 60 Servings Baking wings yields crisp skin without the mess and constant tending of frying. Divide the wings between our two sauces, or double one sauce recipe and use it on all 60 wings. 2012Print
8 Servings Removing all but a strip of the eggplant’s skin lets the flesh meld with the sauce without falling apart—that's the secret of this baked eggplant parmesan recipe. This is part of BA's Best,
Food52 - Written By: Yotam Ottolenghi Yotam Ottolenghi owns an eponymous group of four restaurants, plus the high-end restaurant, Nopi, in London. He writes for The Guardian, and appears on BBC. Sami Tamimi is a partner and head chef at Ottolenghi. Authors of the New York Times bestseller Jerusalem and the runaway hit Plenty, they have been featured in the New York Times, Saveur and the Los Angeles Times. They Live in London.
This week's guest editors are England's beloved chefs and cookbook authors Yotam Ottolenghi and Sami Tamimi. All week, they'll be sharing recipes from Ottolenghi: The Cookbook, as well as answering our
Mahi mahi takes well to tropical-themed preparations, such as this creative twist on fried fish from Ben Sargent's new cookbook, The Catch. Instead of breading or battering the fish, Sargent coats the