Many seasonal ingredients are around for a very short window of time; their fleetingness is part of their allure. You get excited for them to arrive, eat as much as you ...
Named for the hotel where it was invented in Sweden, Hasselbacking is a technique where a vegetable (traditionally potatoes) is partially sliced, accordion style, brushe...
A summer tomato gratin should burst with concentrated, bright tomato flavor and contrasting firm texture from the bread, but most recipes lead to mushy results. Not this...
Servings: 6-8
Start to finish: 30 minutes
1/3 cup extra-virgin olive oil
2 pounds large shrimp (26 to 30 per pound), peeled, deveined, and halved crosswise, shells rese...
Seafood has always been central to Venetian cuisine. The earliest Venetians were skilled fisherman and their diet relied heavily on the bounty found in the city’s lagoon...
More light and refreshing than a cream-based sauce or a chunky ragu, pesto makes for an excellent accompaniment to pasta during the hot summer months.
It couldn’t be si...
No one will miss the meat when they take their first bite of these ultra-savory, Japanese-inspired rice burgers packed with edamame and infused with fresh ginger, sesame...
