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The garlic, cooked whole, is treated as a vegetable rather than as a seasoning.

Before serving, remove the cinnamon stick and cardamom pods—or leave them in as a garnish, but warn your guests ...

Plus: More Seafood Recipes and Tips

Mushrooms marry well with tofu (which is cooked until crisp on the outside but still soft in the center), and oyster ...

"This dish is special to us since my family background is Lebanese and my husband, (chef) Hiro Sone, is Japanese;...

The leathery quality and concentrated flavor of sun-dried tomatoes make them ideal for a flavorful pesto, which is gr...

Tempeh, a chewy mixture of soybeans and grains with a subtle smoky flavor, makes a terrific tasting sandwich. Use a r...

This French classic was traditionally prepared with the mineral-rich water for which the town of Vichy is famous. Pl...

This salad, inspired by the Los Angeles chefs Brigit Legere Binns has worked with, is simple and elegant with complex...

The oil is also wonderful sprinkled over broiled fish, shrimp or toasted bread.

In tribute to the start of Vermont's maple syrup season, here's a Maple-Pear Pancake that serves four to six from Gra...

The principal ingredient in this classic Vietnamese dipping sauce is a pungent, vitamin B-rich fish sauce, which is a...

These crisp, delectable chips, which have more vegetable flavor and a lot less oil than commercial versions, cook qui...

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