Author: Molly O'Neill
If you are making a Swiss chard dish and don't know what to do with the stems, save them for this luscious and ingenious Middle Eastern appetizer. Serve it with warm Arabic bread.
Author: Martha Rose Shulman
Use this nutty, sweet and salty spread as a stand-in for peanut butter, or serve with crudités. I like to pipe it onto rounds of cucumber and slices of jicama.
Author: Martha Rose Shulman
Author: Nigella Lawson
The author Cheryl Lu-Lien Tan's family serves this simple chile sauce with everything; its heat and tartness complement this Singaporean braised duck nicely. It's very hot, though, so feel free to add...
Author: Francis Lam
Author: Mark Bittman