Ethnic Sensations

March 2012
The secret to keeping this lean meat both tender and juicy is two-fold: using a low-and-slow cooking temperature of 218 to 220 degrees Fahrenheit and adding a few pork baby back ribs to the braise.

February 2012
This stunning, orange-colored vegetarian lentil soup is hearty winter fare at its best--packed with bold flavors and heart-healthy nutrients, such as beta-carotene.

January 2012
You’ll get the best results if you use good quality ingredients – Italian (not Chinese) porcini mushrooms, unsalted butter and fresh sage.

December 2011
This quick and easy soup is a modern rendition of a traditional Thanksgiving favorite — Roasted Butternut Squash Soup.

October 2011
Cauliflower is a tough sell. Raw, it has a firm yet spongy texture with a mildly sulfurous, bitter taste. Not appealing—especially to kids. Others shy away from eating it because they have to cook it (and, this veggie needs to be cooked)...

September 2011
Achieving the same flavor profile of that hard-to –source new “it” ingredient, Verjus, this salad dressing has a delicate balance of fruity sweetness and acidity, which acts as the perfect flavor profile to the shrimp, butter lettuce and creamy avocado.

August 2011
This modern, upscale rendition of Tortilla Soup pays homage to its Latin culinary roots by using classical ingredients and techniques.

July 2011
This easy, bright Asian-inspired carrot slaw is light on the fat and calories since it contains no mayo or sour cream, and, only a small amount of honey is used.

June 2011
A properly-made baking powder biscuit is one of the most soul-satisfying foods you can put in your mouth—flaky, rich and crumbly all at the same time.