Total: 16 results found.
Makes 3-4 wraps • Photography by Casey Woods
Created on 14 December 2018
Serves 4 My friend Neelu Kohli, who comes from Mumbai, shared her Indian version of lamb burgers. Mixing yogurt into the lamb adds moisture and texture. She flavors the burgers with garam masala—a lovely ...
Created on 29 February 2016
(Adapted from 101 Cookbooks by Heidi Swanson). Makes about 6 quarts.
Created on 21 October 2015
... at Lenoir in the summer of 2014. I included galbi ssam (marinated short rib lettuce wraps) as the final course. In today’s recipe, I’m using the same marinade as I did for the ribs but with a different ...
Created on 20 August 2015
Shared by Chris Houston, owner of Feral.
Created on 09 February 2015
Courtesy of Allison Orr
Created on 26 August 2014
Courtesy of Elizabeth Street Café This crepe is another example of the French influence on Vietnamese cuisine. Named for the sizzling sound the batter makes as it hits the hot pan, this crepe is filled ...
Created on 03 July 2014
Lentil salad can be served as a side dish or turned into a lunch salad by serving over romaine lettuce. ...
Created on 30 December 2013
This calamari, with the citrusy-cum-earthy flavor of cumin combined with the zing from the sauce, is not the standard fare. The wine pairing follows the medium intensity of the dish that goes with either ...
Created on 30 October 2013
Fresh Gulf blue crabmeat, with its sweet, faintly marine taste, is a local treasure. This starter accents the rich, savory crab with tart and mildly spicy nuances. The key to pairing this dish is to pay ...
Created on 29 October 2013
Courtesy Chef Tabatha Stephens, Dai Due When peas are in season, I eat them almost every day. This simple springtime dish is lovely with roasted chicken. Or add a few leaves of sliced mint to serve with ...
Created on 25 February 2012
Courtesy of Chanda Chapin Photography by Jody Horton Note: Roasted rice powder can also be found in Thai grocery stores and online.
Created on 14 January 2012
Courtesy of Chef Beth Pav, Cooking by Design Culinary Studio Note: Dressing may be refrigerated for up to one week.
Created on 19 August 2010
Adapted from The Herb Garden Cookbook by Lucinda Hutson Various components may be made ahead and chilled (click on each for recipe): Tuna Lemon-Herb Vinaigrette Lemon Balm Potatoes Lemon Thyme-Scented ...
Created on 28 May 2010
By Jesse Griffiths Photography by Jenna Noel
Created on 20 August 2008
Courtesy of Jesse Griffiths Photography by Jody Horton The culmination of your late-summer planting stares at you from a bowl. What do you do? Treat it simply. The vinaigrette in this recipe is more ...
Created on 17 April 2008