Mastering the Art of the Recipe
- Understanding "simmer" vs. "boil" in soups
- Knowing when to use high vs. low heat
- Plan for one or two extra portions for lunch
The Global Dinner Table: A World of Cuisine
- Spanish paella with seafood and saffron rice
- Israeli shakshuka with eggs, tomatoes, and peppers
- Moroccan tagine with lamb, apricots, and almonds