This is one of the first Japanese recipes I learned how to make when I moved to the US for university and was very far from home, and it …
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Barley and chestnuts were staple winter foods at one time as they could be kept for months, often saving people from famine across Europe. Both, in my opinion, need …
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Yolanda and I went to City Island in the Bronx a couple of years ago to check out one of the many old-school seafood restaurants there. The house appetizer—garlic …
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I have eaten a lot of carbonara in Rome in the name of perfecting this recipe, so I hope my larger dress size is worth it! Some have been …
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This dish is also known simply as polenta e schie indicating how important it is that these prawns, tiny grey shrimp that are fished out of the Venetian lagoon, …
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I do love a good, spicy kung pao chicken. This recipe is quite spicy but you can, of course, adjust the amount of chillies. The dried chillies are added …
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Pappa al pomodoro is one of the most representative recipes of Tuscan cucina povera. The main ingredients are stale Tuscan bread—a bread that, according to the rest of Italy, …
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Mmm… potato, and melting cheese, and creamy mascarpone, on crisp, golden pastry? Heaven. Make this once, and you will make it forever more, experimenting with different spices and herbs, …
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Who doesn’t love a prawn (shrimp) cocktail? This is a play on the classic, served in baby gem lettuce cups. Your prawn options include buying whole prawns and cooking …
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British Indian kormas must be right up there with the most popular curry-house curries on the menu. They can be buttery, creamy, sweet and delicious when made exactly to …
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Italians are known for eating very sweet breakfasts, usually comprising coffee with a pastry or cookies. Alongside the more traditional Italian sweets, this tried-and-true recipe for North American chocolate …
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Mixologists have yet to discover that the sweet-and-sour tones of traditional balsamic make the vinegar an ideal cocktail ingredient. For years, I have been mixing extra vecchio with tap …