Israeli chef Rafi Cohen's new cookbook is devoted entirely to salads -- fresh, cooked, fried and baked; cold and hot.
This recipe is one of my favorite ways to prepare a spicy mango pickle that makes a great accompaniment to any Indian dish.
Ceviche doesn't kill bacteria the way heat cooking does, so it's important to use super fresh fish and eat quickly after serving.
Sometimes the simplest tweaks can completely reinvent something.
Mustique is lush with coconut trees and I quickly discovered that the coconut is an integral part of island life. I find it endlessly inspiring because nearly every part can be used to add complexity and a spectacular tropical flavor to any dish.
A glance at the standard-issue tonic available at most bars and restaurants reveals the lack of flavor even before you open the bottle.
Any notion of deprivation faded when we stopped worrying about what we can't eat and truly embraced all we can.
When you buy barbecue sauce to baste your rib eye, you break my dang heart.
There is a geographical midpoint between living to eat, and eating to live. It's where health comes from the pursuit of pleasure, and pleasure comes from the pursuit of health.
This is easily one of the best ice creams I've made (or had!) to date.
This is what your dessert has been missing.
It may sound odd, but watermelon rinds have a great texture when cooked.
There's a certain comfort in a cold glass of ginger ale that I just can't deny.
Yes, even quick fire boozing can be moderately classy.
It is a simple, efficient, and terribly forgiving recipe.
Do you want to eat French onion dip without feeling weird about it?