In Yiddish, to "make a big tsimmes" means to make a big deal out of something. In Jewish cuisine, a tsimmes is a simple baked mixture with a base of root vegetables, dried fruit, and a sweetener. This meatless version features sweet potatoes, white potatoes, and carrots, and uses prunes and honey for sweetness. Read More
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Argentine cooking, like that of many Mediterranean cultures, is based on combining fresh ingredients that complement one another. This flavorful salad couldn't be simpler, working miracles with the most basic materials. Prepare it just before serving, Patricia Arancibia advises. "The watercress is delicate, and the olive oil-lemon mix can easily damage the leaves if you wait." Read More
Miso and tahini are an irresistible combination, complementing and balancing one another. This dressing works beautifully over mixed greens and garden-fresh tomatoes, or over a simple salad of thinly sliced cucumbers and carrot ribbons. Miso paste and tahini can be found at specialty food stores and most ethnic markets.
Makes 1 half-pint jar Ginger and lemon give freshness to these cooked pears, and honey brings out their natural sweetness. For more dessert-friendly fare, try substituting one fresh mint leaf for the bay leaf. Before you begin, wash and dry your jar, lid, and seal. Read More
Seafood has always been a staple of the New England diet, but in the past century, once-abundant stocks of Atlantic fish have been depleted because of industrial fishing methods such as trawling. At his Portland, Maine, restaurant, Five Fifty-Five, Steve Corry, one of Food & Wine's Best New Chefs for 2007, serves as much line-caught and sustainably farmed local fish as possible. Read More