From Vienna to Dal
This smooth red lentil soup is seasoned with garam masala and other Indian spices, and garnished with dollops of garlicky yogurt and a rice timbale.
This smooth red lentil soup is seasoned with garam masala and other Indian spices, and garnished with dollops of garlicky yogurt and a rice timbale.
A boneless chicken recipe pairing red wine with the traditional Chinese technique of red cooking, essentially a braise of soy, brown sugar, and 5-spice.
A trio of salmon recipes: Roasted with caper-anchovy butter; sauteed and served under a satiny beurre rouge sauce; and crusted with crispy rounds of potato, with a simple salmon mousse serving as edible glue and…
An incredibly simple recipe for braised pork carnitas that delivers a huge punch of flavor.
This method transforms all your leftover fish (even fish and chips!) into crisp-outside, tender-inside fishcakes.
The January 2010 Daring Bakers challenge featured nanaimo bars, an iconic Canadian bar cookie that combines graham cracker crumbs, chocolate, coconut, almonds, and frosting. Very nearly too sweet, even for me, but still oddly addictive.
The November 2009 Daring Bakers challenge featured a classic Italian dessert, cannoli. I dipped the edges of my crisp cannoli shells in chocolate and coconut, and filled them with vanilla, chocolate and banana cream made…
This recipe may be one of the only ways I enjoy eating sweet potatoes: They are tender, flavorful, and not overly sweet thanks to caramelized onion, ginger, smoked paprika, and a splash of sherry vinegar.…
The October 2009 Daring Bakers challenge featured that delicate and refined French confection, the macaron. My ganache-filled chocolate macarons in no way resembled the classic cookie, but they still tasted great.
I've been trying to emulate the orange chicken from Panda Express at home for quite a while, and this recipe is the first one that really gets close. Orange juice concentrate gives a big punch…
A delicious stewy Italian soup made from homemade pasta and the elusive fresh shelling beans, in this case purple-tinged rattlesnake beans.
The September 2009 Daring Bakers challenge featured homemade puff pastry baked up into little cups called vols-au-vent. I filled mine with scrambled eggs, sauteed spinach and mornay sauce, in a breakfast-for-dinner riff.
The August 2009 Daring Cooks challenge was a Spanish rice dish related to paella, featuring cuttlefish, mushrooms and artichokes. My pantry-friendly variation used dried porcini mushrooms and shrimp.
This whole meal is composed of just a few pantry staples---the pasta's pomodoro sauce is made with canned tomatoes, ricotta cheese and dried basil, and the popovers just use flour, eggs, milk, and Parmesan cheese.
This has become my basic meatball recipe for serving over spaghetti, along with any number of flavor variations.
The June 2009 Daring Bakers challenge featured a traditional British "pudding," the Bakewell Tart, a dessert simply comprised of shortbread crust, jam, and almond frangpane. I tried my hand at homemade strawberry freezer jam, with…
The June 2009 Daring Cooks challenged featured potstickers or gyoza with homemade wrappers, and allowed me to work on my pleating technique.
Two recipes for boneless leg of lamb: First, grilled butterflied lamb with a hoisin glaze, served with sauteed mushrooms; then, Moroccan kebabs grilled with zucchini chunks and served over pistachio-date couscous.
Halibut fillets are served with a romesco sauce with ancho and almonds; the leftovers are transformed into fishcakes with romesco-scented aioli.
The May 2009 Daring Bakers challenge featured traditional Viennese apple strudel, made with dough stretched tissue-thin.