This roasting method works with other vegetables besides onions: radicchio, endive, and eggplant are favorites.
These roasted blooms just might be the prettiest dish in this book. Inspired by a recipe from chef Laurent Tourondel, they are also one of the simplest and most delicious.
When I was growing up in Bombay, this was a very common lunch dish at our house.
These onions have the perfect herbal tones to complement a great gin martini or a Bloody Mary.
Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
One of the most classic and popular of all Spanish dishes, the egg and potato tortilla is, simply, iconic. It was, fittingly, the first dish I learned to make when I moved to Spain in 1996, in a lesson given to me by my future brother-in-law, Robert. Preparing a tortilla with potato alone is fine, but using an equal amount of onions produces a sweeter, moister, and, in my mind, superior result. While the key to a good tortilla is keeping it moist in the center, the real trick, he showed me, comes in flipping it. Or rather, flipping the tortilla without the bottom sticking.
Anything you do with this broth will make you proud. Sip it by the cup for a lift; simmer it into soups, stews, pilafs, curries and sauces.
In our house, Chanukah means latkes, potato pancakes. All five of us love latkes. What's not to like about potatoes fried in oil? We always have them at least once on Chanukah; often more, as our kids clamor for them. Over the past decade, my husband, Jeffrey, became our household's chief latkemaker, in part, I think, in response to my tendency to try to make them a little healthier. "Lots of oil is key," he'll declare as I attempt to demonstrate that you can make "perfectly good" latkes with only a thin film of oil or, even worse, with cooking spray instead of oil. I have to admit that, while a minimal amount of oil does make "perfectly good" latkes, a substantial amount of oil makes perfect latkes.
Yes, I have a predilection for things pickled. There's logic here. Tart, sweet, salty, hot -- these are primal tastes we humans are wired to respond to. Anthropology 101 aside, they nudge forward other flavors, which is why these simple pickles can be building blocks for an infinite number of starters.
The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated. And it can be eaten with anything you want to try it with!