We keep stalks of sugarcane in a galvanized bucket on the table in front of the wood-burning stove, using them to flavor a roast the way other restaurants might use a few sprigs of thyme or rosemary.
This comforting casserole of potato and hard-boiled egg slices jumbled in a creamy sauce is one of the national dishes of Hungary.
True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite; using cauliflower as a rice substitute makes the dish even healthier.
We transformed the regular hands-on skillet method to a very hands-off oven technique.
They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.
Bitterness in a salad is fundamental.
A blend of nutritional yeast, cardamom, smoked paprika, and turmeric at the ready go a long way toward keeping your snack life spicy.
I have one back-pocket recipe that can save any breakfast, lunch, or dinner. Popovers.
1. Toast the anise seeds in a small frying pan over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder and coarsely grind.
A combination of salty, buttery, crispy, carb-y goodness, with the umami hit of the tomatoes.