Author: Cecilia Hae-Jin Lee
Author: Nathalie Benezet
Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant...
Author: Bich Minh Nguyen
Author: Ming Tsai
Author: Larraine Perri
Author: Rick Tramonto
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Author: Melissa Roberts
Author: Andrea Albin
Author: Albert Stevens Crockett
Author: Selma Brown Morrow
Author: Bon Appétit Test Kitchen
Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch.
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: Katie Brown
Author: Chad Robertson
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...
Author: Eben Freeman
If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)
Author: Sheila Lukins
Author: Lisa Zwirn
Author: Katie Brown
Author: Mark Bittman
Author: Edi Meadows Morrissette