Yemeni Hot Sauce
Like many chefs, Eli Sussman enjoys making his own hot sauce. This jalapeño-cilantro version can run from mild to spicy depending on how hot the chiles are. Slideshow: Condiments
Thanksgiving Recipes – Roasted Squash Blossom
Roasted squash won't be a boring side dish on your table anymore. This pretty roasted squash blossom takes Delicata squash to sweet and savory heights.
Mango-Cucumber Salad with Cayenne Dressing and Lime Basil
This mango cucumber salad is perfect for summer barbecues and picnics! The spicy cayenne dressing is delicious with the sweet mango and crisp cucumber.
Maple Syrup-Roasted Tomatoes
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.See Recipe »
What to Do with Leftover Parsley
It seems like some sort of cruel joke to have to buy a full bunch of parsley when you need just a tablespoon or two. But until it's sold by the sprig, here are a handful of new ideas for using up the last of your leafy herb.
What to Do with Leftover Basil
You probably have some leftover basil kicking around your refrigerator right now. Here's how to use up leftover basil, from adding it to your lemonade to your ice cream.
You don't need a paella pan to make paella; any large frying pan will do. Serve this paella hot or at room temperature (as it is often eaten in Spain)
Spring Pea Falafel with Marinated Radishes and Minted Yogurt
The Good News Instead of deep-frying the falafel patties, Nicki Reiss sautés them in a lightly oiled pan. And she serves them with a low-fat yogurt sauce instead of the usual rich sesame-based tahini. More Recipes With Peas
At New York City's Craft, Tom Colicchio pairs chef James Tracey's pea-bacon risotto with Mark Tarlov's Oregon Pinot Noir: "It was great to find someone who was excited about creating a house wine." More Risotto Recipes
Sugar Snap Peas with Sofrito, Hot Pepper and Mint
"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett