Author: Michael Ruhlman
These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in...
Author: Lillian Chou
Author: Norman Van Aken
Author: Jessica Strand
Author: James Beard
Terrines - molded preparations of meat, fish, or vegetables - are wonderfully rich and dense. This chicken variation, with a fraction of the calories and fat of a traditional terrine, draws its structure...
Author: Jerry Traunfeld
Author: Jerry Traunfeld
Author: Carey Paquette
Author: Michael Chiarello
Author: Shelley S. Stewart
Author: Madhur Jaffrey
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Susan Feniger
Author: Paul Flynn
Author: Diane Rossen Worthington
Author: James Boyce
Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.
Author: Deb Perelman
Author: Paula Wolfert
Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.
Author: Amiel Stanek