According to “Bollywood Kitchen” author Sri Rao, those who favor the flavor explosions found in traditional Indian cuisine will also be fans of over-the-top Bollywood cinema. Try his recipe for chicken korma and enjoy, while “Bajirao Mastani” plays on the screen.
From her latest book, Preserving the Japanese Way, Nancy Singleton Hachisu shares a recipe for Shiso Rolls with Miso, which she says can be enjoyed with a bowl of hot rice as a savory-sweet snack to go with afternoon green tea.
A new exhibition at The Getty, titled The Edible Monuments: The Art of Food and Feasting, brings to life the ostentatious displays of both court and civic celebrations from the 17th through the 19th centuries, as they revolved around food as spectacle in Europe.
This year’s cookbooks illustrate how the world of cooking, at home and in pro kitchens has expanded. We have a new culinary vocabulary from which to build dishes and many gifted authors are keen to share.
We never seem to get enough of Yotam Ottolenghi. The chef and cookbook author has released four exceedingly popular cookbooks including Plenty, Jerusalem, Ottolenghi and his latest, Plenty More. Last week, he…