Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a...
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily...
The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese...
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken...
Ras-El-Hanout - This vibrant spice blend makes an excellent addition to lamb burgers or roasted chicken. Store in an airtight container in a cool, dark,...
Za'atar, the Middle Eastern spice mixture is so delicious we suggest doubling the recipe and using the extra for a snack: Dunk some bread (such as pita)...
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not...
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the...