recipe search
Mama Hinda rendered her own schmaltz (chicken fat) to use in cooking. The by-product, gribenes (skin cracklings), was the Pringles of her...
This was an ingredient we were rarely without, and each week a fresh batch would be prepared with the trimmings of the Friday soup chicke...
In many Yemenite families the midday meal during the week often revolves around a big pot of golden, aromatic chicken soup. This is a fl...
Guardian Angel Curtis Sliwa’s 89-year-old Aunt Marie Stacey still makes this chicken soup in her Howard Beach home and takes it to ...
Yogurt and cucumbers both have excess liquid that must be drained so the sauce can stay thick without “weeping.” Try this sau...
Clear-steaming, otherwise known as double-boiling, is a simple technique used by Chinese cooks where a food is cooked slowly within a clo...
This is a most popular appetizer in Jewish cooking and can be found in almost every deli. But it’s very easy to make at home. The s...
This casserole requires little work to prepare, yet is attractive and full-flavored when it comes out of the oven. Serve with rice, salad...
Manhattan psychologist Gail Paige-Bowman inherited this recipe from her grandmother Dora. The secret to this extraordinary chopped liver ...
Kids need texture; it makes food more interesting and primes them for grown-up eating. This can be served warm or cold, and it is a nice ...
Simply prepared, these light rolls of chicken breast have zesty Italian flavor.
Based on a classic Indian dish called Murg Massalam, this recipe can be roasted, broiled, or grilled.
Getting kids to eat raw vegetables can be a real struggle. This dish has crunch and texture from healthy vegetables, not chips! Crisp let...
This simple assembly of everyday ingredients produces a marvelously refreshing dish. The signature Vietnamese herb called rou rom is a pe...
Cilantro, when properly handed, is a fresh flavored accent that tames spicy hot chile flavors. Always remember to only coarsely chop it, ...
Thai cooking has bright flavors, but you don’t really need to get authentic ingredients to create a spicy stir-fry in that cooking...
The traditional topping for crostini in Tuscany is liver pate. My low-fat remake uses roasted mushrooms as the base of the pate, with a l...
This is a dish I make all the time in my toaster oven. Since microwaves and countertop convection ovens have largely replaced the toaste...
This popular dish combines the delicacy of Chinese cooking, the heat of Indian spices, and the fragrance of Malaysian herbs.
