As kids, while fantasizing about growing up, we did not anticipate how much of our time would be devoted to figuring out what to have for dinner. Though some of us were probably certain that the grown-up versions of ourselves would eat mac and cheese every night, it hasn’t quite […]
Makes 1 quart The puréed eggplant gives a silky smooth texture to this baba ghanoush. Enjoy it as a dip for vegetables or serve with pita bread. Its versatility makes it a natural candidate to put out on a meze table alongside other dips and spreads.
Makes 6 to 8 servings This classic fried chicken is salted overnight with lemon zest, resulting in tender, juicy, flavorful chicken that’s a perfect match for the lightly seasoned crispy coating. Ask your butcher to break down a whole chicken, if you like, or pick your favorites, like all dark […]
Makes 4 to 6 servings Chef’s Notes: If dried limes are unavailable, preserved limes are a good substitute. You can braise this stew on the stovetop over medium heat as described above, or you can cook it in a 350° to 375°F oven in a large, oven-safe, heavy-bottomed pot or enameled […]
Makes about 4 cups This cranberry relish can be prepared in advance. Store wrapped in the refrigerator for 2 weeks or in the freezer for 3 months. It is great with turkey, of course, but it’s also a sweet and tangy accompaniment to roasted pork. Note: This recipe was originally […]
Makes 6 servings
Makes six 2-ounce portions
Makes 2 cups Note: This recipe was originally printed in Modern Buffet Presentation (2015, Wiley) by authors Carol Murphy Clyne and Vincent Clyne.
Makes 1 serving Meyer lemons are sweeter than everyday lemons, with a flavor that might remind you of a slightly tart orange. They are also usually a brighter, more vibrant shade of yellow that looks beautiful when sliced for garnish. You should be able to find them at most grocery […]
Makes 6 to 8 servings Add shredded chicken, sausage, cooked beans, or even some frozen veggies, like peas, to this soup to stretch it a bit. Substitute vegetable broth for the chicken broth, if you prefer.
Makes 6 servings
Makes 6 to 8 servings Chef’s Note: To cut leaves into chiffonade, strip the leaves off their stems. Stack the leaves, roll up, and cut crosswise into thin ribbons.