Their Future, Made by HandCollege-educated and unemployed, New York’s young home cooks hope to find a place in the food world.
Top Chefs and Restaurateurs Are Drawn to BeirutAfter years of turmoil, more than 100 restaurants, some involving notable chefs and restaurateurs, are helping the city reclaim its title as the Paris of the Middle East.
For Would-Be Cooks in New York, a School With Small ClassesJennifer Clair, a former chef and food editor, has opened a cooking school in Chelsea.
Dried Limes, a Middle Eastern Secret for Flavoring Soups and StewsA staple in Middle Eastern dishes combines the brightness of citrus with the tang of fermentation.
Quick Yogurt SauceTo serve with broiled shrimp.
Chicken Stew With Dried LimesChicken and rice, piled with fresh garnishes.
Lentil Salad With Dried LimeA dried lime adds flavor to the dish while the lentils are cooking.
Broiled Shrimp With Dried LimeRubbing shrimp with a spice paste adds flavor.
Creamy Strawberry Moscato TorteTweaking a tiramis? recipe by subtracting the espresso and adding strawberries and wine.
Artichokes Take a Dip in a Pool of StockBraising the season’s fresh batch of artichokes.
Braised ArtichokesBraising gives artichokes more flavor than steaming in about the same time.
Tiramis? That Soaks Up Wine Instead of CoffeeStrawberries pile in with the ladyfingers and the mascarpone, and a fizzy moscato stands in for the espresso.
A Scoop of Vanilla, or Roasted GarlicIce cream parlors still offer the classic flavors, but are also catering to adventurous palates with new combinations and tastes, some savory instead of sweet.
A Renovated Menu, With a Wealth of ChoicesAt One Twenty Three, a contemporary redo of offerings, with sheer sauces and many salads, joins a list of greatest hits.
Places That Reopen When the Flowers DoA dozen or so Connecticut restaurants are open only in warm weather, although that concept has been stretched beyond the traditional Memorial Day to Labor Day.
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