Selma Brown Morrow
Contributor
For nearly 25 years, Selma Brown Morrow worked as a food editor for our sister publication, Bon Appétit. Today, she spends her time developing and testing recipes for celebrity chefs and numerous publications, including EatingWell and Vegetarian Times. Morrow is also the author of several cookbooks, including Williams Sonoma: Potato.
Recipes & Menus
Flan
This creamy dessert is popular the world over for good reason; bonus: you can make it ahead.
Recipes & Menus
Bucatini All'Amatriciana
This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork jowl. If you can't find it, use pancetta, which is available at better supermarkets.
Recipes & Menus
Bagna Cauda Dip with Assorted Vegetables
Recipes & Menus
Veal Chops with Sherry Gastrique and Roasted Peperonata
A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.
Recipes & Menus
Lemon Soufflé Tartlets with Sugared Almonds and Blackberry Sauce
The crispy, cookie-like crust is incredible with the soft soufflé filling.
Recipes & Menus
Spiced Carrot-Apple Soup with Fresh Mint
Recipes & Menus
Ginger-Cilantro Rice
Asian sesame oil, which is made from toasted sesame seeds, has a deep amber color and rich flavor. You'll find it in the Asian foods section of the supermarket and at Asian markets.
Recipes & Menus
Grilled Chicken With Bok Choy, Shiitake Mushrooms, and Radishes
This recipe purposely gives you more chicken than you'll need for one sitting. Reserve the leftover, plus a cup of the Mango-Sesame Dressing, to make quick work of Noodle Salad With Chicken and Snap Peas a few days later.
Recipes & Menus
Latkes with Ancho-Chile Salt and Watercress Guacamole
For a nutty flavor, toast the masa in a small skillet until golden.
Recipes & Menus
Roast Duck Breasts with Pomegranate-Chile Sauce
Pomegranate (originally from the Middle East) brings sweetness; chiles (from Mexico) bring heat. This can be made with chicken breasts instead, but be sure to roast them until cooked through.
Recipes & Menus