Every so often you find an ingredient that captures the imagination of chefs. For the past few years, vadouvan has been on the tip of everyone's tongue. Some refer to it as French curry because it was ...

That chef Ari Taymor arrived by himself, carrying a small hotel pan stacked with plastic deli cups and kitchen towels, all haphazardly labeled with blue painter’s tape, was somehow fitting. Taymor’s ...

1. Preheat oven to 275 degrees. 2. For the crumble: Pulse oats in a food processor until coarsely chopped. Transfer to a bowl. Coarsely chop hazelnuts; add to the bowl, along with the hemp seeds. 3.

Vadouvan is a French spin on Indian curry powder and one of the must-haves in my pantry. I use it in so many dishes. I love its warm heat, rounded flavours and intoxicating fragrance, thanks to lovely ...

A sweet, mild, aromatic Indian spice blend, said to be developed by the French colonists of Pondicherry on India's eastern coast. Onions and garlic are cooked down to a wet paste, then combined with ...

Cut the kernels from the cobs (you should have about 8 cups); reserve the cobs. Set aside 1/3 cup of the raw kernels for garnish. In a juicer, juice 3 cups of the corn kernels. Reserve the juice. In a ...

In 2005, a Los Angeles chef named Ludovic Lefebvre asked Le Sanctuaire, a merchant of spices and molecular-gastronomy tools with branches in Santa Monica and San Francisco, to develop a spice blend ...

Seared Cauliflower with Vadouvan Crumble, Raisin Salsa Verde and Lentil Vinaigrette Serves 4 Note: Everything except the seared cauliflower and the salsa verde can be prepared up to 2 days in advance.