Betingan bel Khal wal Tom

December 9, 2011

Ingredients

Step 1
This is a wonderful Egyptian way of preparing eggplants. Fry, grill, or broil the slices as described on page 290. If frying, drain on paper towels. Arrange on a platter and dribble on the following dressing:
Step 2
Chop 3 or 4 garlic cloves and fry them over low heat in 1 tablespoon olive oil for moments only, until they just begin to color, then mix with 1/2 cup white- or red-wine vinegar. Serve garnished with chopped flat-leaf parsley.

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.

This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.

This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.