Food - Rick Kinsel

A Place at the Table

Some of the United States’ most exciting chefs hail from distant shores and they’re infusing their restaurants’ menus with the flavors of their heritage. Featuring the recipes of forty top foreign-born chefs, this book presents dishes from luminaries including Dominique...

Hibiscus Key Lime Pie

How to make a super-tart Hibiscus Key Lime Pie. Hibiscus flowers bloom from late-summer into the fall. A cool and unusual ingredient to add some variety to your bakes! Make the base: Combine the butter, sugar, flour, salt, and vanilla...

Agua de Jamacia

How to make Agua de Jamaica! Remove the seeds and stems from the dry hibiscus flowers. Cover the dry flowers with water, add the cinnamon sticks and simmer. Drain and keep the liquid. Sweeten. Strain the liquid through a sieve....

Hibiscus Salt

How to make hibiscus salt. Hibiscus salt is good on meat, fish, or eggs. And, once bottled, makes for a fun gift. Start with a bag of dry hibiscus flowers. Rehydrate the flowers fully by soaking them in water. Then, dry...

Extracting Honey from Honeycomb

How to extract honey from honeycomb, in the comfort of your own home - no spinner required! Chop up the raw honeycomb and place it into a pot. Sous vide at 118°F for one hour. Strain the melted honeycomb using...

Homemade Luxardo Maraschino Cherries

Recipe by By A Cozy Kitchen To a medium saucepan (don’t turn the heat on yet), combine the sugar and vanilla bean caviar. Rub the vanilla bean with the sugar until it’s evenly distributed throughout—don’t be shy to use your...

Kumquat and Kaffir Lime Chutney

Adapted from Padma Lakshmi's recipe. Prep the kumquats – this is a big job! Consider doubling the recipe as chutney keeps for ages. In a large bowl, mix the kumquats with the kosher salt. Let them rest overnight in the...

Chaatpati Chutney

Recipe by Padma Lakshmi. In a 2-quart saucepan, bring 4 cups water to a boil. Add the tamarind concentrate, cumin, coriander, cayenne, dates, and salt and gently boil over medium heat for 25 to 30 minutes, stirring constantly with a...

Sformato di Verdure e Carne (Turkey-Potato-Zucchini Casserole)

Recipe by Lidia Matticchio Bastianich Preheat oven 400f. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the onions and cook till slightly softened. About 3 minutes. Add the zucchini and a teaspoon of salt...