At first glance, these Lychee-Frosted Sugar Cookies from my cookbook "108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen" appear humble when unfrosted, like any other ordinary sugar cookie, like those you would find at the supermarket. But don't be fooled. These charming ...
In Tuscany, schiacciata — which is pronounced skee-ah-CHA-tah and roughly means "crushed," "flattened" or "squashed" — is a versatile word applied to a variety of breads and bread-like things, from a piece of sweet focaccia studded with roasted grapes around the autumn harvest to a savory ...
Cooking with wine always feels elegant and elevated. This Vegetable Bourguignon, from my cookbook "I Love You: Recipes from the Heart" is hearty and satisfying for family dinners or for curling up by a fire on dark, moody days. And it's always good for leftovers. Serve it with a mashed ...
This simple recipe is a marriage of two even simpler foods, that add up to one flavorful appetizer, main dish or side. This would be welcome any time from breakfast to lunch to dinner, and also a nice entertaining idea. And they would be a great addition to a Thanksgiving table, a cheery little ...
If you want a salad that shouts "holiday," then you have landed in a very good spot. First of all, anytime you want to make a salad feel very festive and holiday-ish, you can't go wrong with pomegranate seeds. That's just a fact. Bright ruby little arils, kind of glowing and translucent, with ...
NEW YORK — Andrew Zimmern and Barton Seaver are what you'd call seafood fanatics. Or blue food evangelists. They want us to eat more things from the water, even first thing in the morning. "Seafood for breakfast is delicious," says Zimmern, a chef, writer and TV host. Seaver, a chef and ...