Graduate careers at Bryden Wood

Crack an egg into each of the 6 water-filled cups and season with salt and pepper.

Season the chicken curry with salt..Transfer the chicken and sauce to a serving bowl.

Sprinkle garam masala on top, garnish with the cilantro and serve.. © Abby Hocking.Basmati rice or naan..Baking spice–scented Beaujolais..

Originally appeared: March 2011.4 dozen ravioli.1 pound lump crabmeat, picked over.

1 cup finely diced peeled jicama.

4 scallions, white and green parts only, thinly sliced separately.Food & Wine’s Kay Chun.

uses that technique on cucumber.And while I hadn’t seen this technique used on celery, a quick look at the Food & Wine recipe database revealed that our own Justin Chapple quick-pickles celery and uses it as a garnish for.

his ‘Nduja Toasts.The celery is ready in just 15 minutes, making it an easy addition to any recipe.. How to Cook with Leftover Brine.