I love Emile Henry, the wonderful French brand of cookware, so much so that I used many of their products in my cookbook. In honor of the launch of the book, I am giving away the ruffled pie dish seen in the photo above as well as a signed copy of The NYC Kitchen Cookbook.
When I hear about a recipe that calls for Chinese 5-Spice, I’m immediately intrigued. And when this spice is added to a recipe in which it’s not usually used, I know I want to make it. Which is the case with this tarte tatin from Chef Ming Tsai. By adding this sultry spice blend of cinnamon, clove,
What are some ways you use tuna in recipes? Thanks to mercury, gone are the days when I ate a lot of tuna fish sandwiches. But it’s okay every once in a while, and I like adding it to to pasta dishes like this one. I love the saltiness of olives + capers together. That