Recipes

Shakshuka is huevos rancheros by way of the Sahara desert. It's a stovetop casserole composed of cloud-like eggs that are lovingly simmered in a silken, spiced tomato sauce. The dish is an everyday breakfast or dinner in North African countries like Morocco, Egypt, and Tunisia – and it's wildly popular in Israel, too, the result…

These are our basic potatoes – simmered, then passed through a ricer or a food mill with butter and garlic confit. It's important to cook the potatoes gently, just at a simmer, so the other layer doesn't disintegrate. They go well with the Buttermilk Fried Chicken (from Ad Hoc at Home page 16) as well…

Dave Cruz learned this technique for preserving mushrooms from a chef in the Basque region of Spain, and it's so tasty and versatile that you'll find many uses for it. The method is simple – mushrooms are steeped in medium-hot aromatic oil for 5 minutes and then seasoned with vinegar and salt. Mushrooms prepared this…

  The key to a great macaroon is its size. It has to be between one and a half and three inches. We've tried to make them smaller, but this results in too much crust relative to the chewy interior. And these two textures – the delicate crunch and the chewiness – are what make…

Stews are lovely because while they simmer, I forget that I'm the one who made them. When it's time to sit down and eat, I feel as if someone else cooked for me. What a treat! In this flavorful stew, the cinnamon and herbs create a mellow, earthy gravy that's a foil for the bright,…

  This easy Chicken Stir Fry recipe is loaded with fresh veggies. Use it with either the Well Fed "Best Stir-Fry Sauce Ever" recipe or the original Stir Fry Sauce (see separate recipes).