Author: James Beard
This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley would be great. No lamb? Use another ground meat...
Author: Sohla El-Waylly
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Author: Molly Baz
Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.
Author: Anna Stockwell
Author: Angelo Monaco
Author: Susannah Abbott
Author: Carolynn Angle
Author: Bon Appétit Test Kitchen
The cake takes its name from the wife of Jack Turner's former headmaster, but the recipe is reportedly an ancient Scottish one. Aluminum foil stands in for the traditional newspaper.
Author: Marge Perry
Author: Bruce Aidells
The zest of a lemon or other citrus fruit is the outermost, colored skin that contains flavorful oils. Use a grater to take off just the colored part, not the white pith. Thoroughly washed organic oranges,...
Author: Martin Oswald