Best Chervil Recipes

In 1846, curry’s place in the hearts and minds of the British people was forever fixed when William Makepeace Thackeray wrote "Poem to Curry," with its sweeping conclusion, "Tis, when done/A dish for Emperors to feed upon." So as it turns out, St. John’s vegetarian curry is British to the core, although some Brits do lament its kudzu-like way of overtaking fish and chips as the national dish. It starts with a quick sauté of onion, celery, and garlic in butter, along with a heaping spoonful of curry powder. Chickpeas are used here for a vegetarian source of protein, but any large legume will do, including fava beans or giant white butterbeans.  Click here to see The Ultimate 1-Pot Meal Roundup.

Don't know what to do with your leftovers after Thanksgiving? Put them into this easy dish!  Click here for 15 Asian-Inspired Thanksgiving Recipes

Rich, creamy, and light as air—this is a really nice, simple way to serve asparagus. During its season, I like to eat local asparagus whenever I can. Use a mixture of white and green if possible—the contrasting colors and subtly different flavors are great together. Borage is not so easy to find in stores but if, like me, you grow the herb in your garden, scatter a few flowers over the top just before serving.Excerpted from SPRING by Skye Gyngell by arrangement with Quadrille Publishing, distributed by Chronicle Books, Copyright © 2016 by Skye Gyngell.

What's the secret to the fantastic crust in this easy fish dish? Why, crushed potato chips. There's nothing wrong with having a little fun in the kitchen, and this dish, currently on the menu at The Shed at Glenwood in Atlanta, is definitely fun to make. Click here to see 7 Things You Didn't Know You Could Make with Potato Chips.

For this recipe, which replicates a clambake at the beach, we use the grill in two ways: first, as a direct heat source, and second, almost as an oven. Most serious grillers dangle the probe end of a remote thermometer through the vent of the grill cover. This measures the temperature of the grill environment but not the actual cooking surface. We believe it is more useful to know the temperature where you are actually cooking the food, so we use what we refer to as the potato trick. Cut a potato in half and insert the probe through one half. Set the potato with the probe directly on the grate. The potato anchors the probe, so it will relay information in a steady fashion. This way, you know the temperature throughout the cook time.This recipe is from the Grill to Perfection cookbook. Click here for a list of places you can buy a copy.