The chef brothers behind The Ribbon Midtown restaurant in N.Y.C. share the perfect recipe to kick off summer The chef brothers behind The Ribbon Midtown restaurant in N.Y.C. share the perfect recipe ...

Winter squash usually gets short shrift at the holiday table, relegated to pumpkin pie or maybe a side dish for those who can’t abide sweet potatoes. In the hands of Le Comptoir chef Gary Menes, ...

The "angry" indicates a spiciness that comes from the mustard oil, which is available at Asian and Indian specialty food markets. In a medium pan over medium heat, cook onion in olive oil until soft ...

Instructions: Heat oil in a saucepan over medium-low flame. Add onions and cook until very soft and caramelized, about 15-20 minutes. Do not allow onions to burn. Stir figs into caramelized cooked ...

Preheat grill according to manufacturer’s directions. Remember it’s always best to have a hot side of the grill where the burgers will sit 1–2 minutes on each side, and then a cool side of the grill ...

This simple condiment is just at home spread on a hot dog as it is on a refined charcuterie board. Instructions: Melt the butter in a large skillet over medium heat. Add the cumin seeds and fry until ...

Chef Eman Loubier of Dante's Kitchen says his 10-year-old likes neither onions nor cheese, but she loves this relish on a ham-and-brie sandwich. Unlike other pickles, it does not need to mellow and ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Dilled Onion Relish Yield: 6 cups 1/4 cup olive oil 6 large red onions, thinly sliced 1. In a large skillet, heat oil over medium ...