Author: Michael Mina
Author: Ian Knauer
Author: Ruth A. Matson
Author: Roger Berkowitz
Author: Anna Stockwell
Author: Sheila Lukins
Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person...
Author: Selma Brown Morrow
Author: Matt Lee
Author: Matt Lee
Author: Darina Allen
Author: Toni Oltranti
Author: Dan Barber
Author: Lillian Chou
Author: Marina Riccardi
Author: Ellie Krieger
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance...
Author: Deborah Madison
Author: Federica Cucinelli
This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano. The mashed potato topping gets its Greek flavor from kasseri cheese, a hard, salty cheese. If you can't find kasseri cheese,...
Author: Jeanne Thiel Kelley
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between...
Author: Betty Liu