Ethnic Sensations

July 2010
The Provençal counterpart to the Pesto of Genoa, Pistou (pees TOO) is an intensely-flavored, uncooked, fresh herb and vegetable sauce composed of crushed garlic, basil, tomato and olive oil.

December 2008
There are several “tricks” Sicilians use to enhance this vegetable’s delicate flavor: using a “male” eggplant cut into thin, half-inch slices, keeping the breading to a minimum and using a light hand with the cheese.

February 2008
Pairing unlikely ingredients is one technique chefs use to grab your attention when creating a salad.