May 11, 1995 |
Our word pepper comes, by way of Greek, from the Sanskrit name of a cousin of black pepper known as long pepper ( Piper longum ). While black pepper comes in little round wrinkled peppercorns, long pepper takes the form of curved stalks about three quarters of an inch long that consist of a lot of tiny, dusty, grayish, pepperish things. Probably in the beginning the Greeks were importing long pepper, some varieties of which are hotter than black pepper.
December 3, 2012 |
When you're looking for a perfect one-dish meal, look no further than this recipe for Tuscan chicken stew. Chicken thighs are braised with white beans in a light tomato sauce, the stew finished with fresh spinach and lots of grated Parmigiano-Reggiano. Best of all? The whole meal comes together in about an hour. For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
April 6, 2012
Egg salad sandwich with dill Total time: 30 minutes Servings: 4 8 hard-boiled eggs, peeled 2 tablespoons minced green onion 1/4 cup minced celery 1 1/2 tablespoons Dijon mustard 2 teaspoons white vinegar 1/4 cup mayonnaise 1/4 teaspoon salt 2 cups shredded iceberg lettuce 2 tablespoons chopped dill 8 slices olive bread Cracked black pepper 1. Chop the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise and salt.
February 10, 2011
Here are five great Mourvèdre-based wines from Paso Robles, Calif. Because they are produced in small quantities, it may be necessary to order them from the winery. 2007 Anglim Winery Mourvèdre "Hastings Ranch Vineyard" ($34): Quite a spicy wine, with notes of cinnamon, star anise and black pepper. Black plum fruit comes through on the mid-palate and drives through to the finish. 14.9% alcohol. http://www.anglimwinery.com 2007 Edward Sellers Mourvèdre ($35): Dark cherry fruit with black pepper and a gamy "low note" to keep it interesting.
December 28, 2005
Total time: 40 minutes Servings: 6 Note: This recipe from Nancy Silverton was the centerpiece of a story by Emily Green. According to Silverton, the key to a great hamburger is the meat, which should have ample fat. Ask the butcher to coarsely grind 2 3/4 pounds of prime chuck (10% to 15% fat) with 4 to 6 ounces of prime sirloin fat (the combination should have 20% to 28% fat total). Though she offers three cheeses, she says that from experience, most takers go for Gruyère, 25% might take cheddar and one of a group will want blue.
January 2, 1987 |
The idea for the recipe here came from a woman who likes her food even spicier than I do. There aren't many people who do, but when I saw her measure a hefty tablespoon of black pepper into her shrimp casserole, I wondered if she wasn't plotting some ruse on her dinner guests. When she added an additional jolt of hot pepper sauce, I decided that she might not know what she was doing. She did. The shrimp were served dripping in a poignant butter.