How to Infuse Your Meals with Middle Eastern Flavors

If you're tired of using the same old spices, condiments, and techniques with your food, try something new. If you're not in the habit of cooking Middle Eastern recipes, now is the time to start — when you're in a rut. You can use your familiar meats, vegetables, and starches, and simply flavor them with something different. Or consider couscous instead of rice or pasta. Try flatbread instead of rolls or a baguette. Go with lamb instead of pork and beef, and make tabouli salad instead of an arugula salad. Learn how to infuse something fresh into your repertoire, in a small or big way, whichever suits you. (more...)

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What’s the Difference Among Types of Curry?

The difference among types of curry is as vast as the differences among types of sandwiches. Consider it an Asian sauce category. Common in India, Thailand, Malaysia, China, South Africa, Japan, and everywhere else that borrows their recipes, curry is made so many ways in so many places, even the same kind of curry can depend on the cook's tastes and ingredient availability. There are some general rules, though, most of which can be broken. (more...)

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Asparagus Quiche with Fontina Cheese

There’s a bakery near my house in Boston that makes a quiche with the most wonderful smooth and creamy filling. Every time I ask the owner for her recipe, she shrugs and says something about having made it this way forever. She has no intention of telling me more.

But I figured it out! If you want an exceptionally creamy filling in quiche, use all heavy cream.

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