Author: Amelia Saltsman
This puffy deep-fried bread has a beautiful sheen and is wonderfully flaky. Its ravishing appearance is matched only by its exquisite flavor. This is why poori is generally served at parties, special dinners,...
Author: Julie Sahni
Author: Every Last Bite
Author: John Besh
Author: Bon Appétit Test Kitchen
I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (Church? Canceled?...
Author: Ree Drummond
Author: Bettina Ciacci
Author: Georgia Downard
Author: David Guas
Author: Marge Perry
This dairy-free cake hits all the right autumnal notes: it's earthy thanks to the olive oil, warm thanks to the spices. Just be sure to choose your apples wisely-a softer type will melt into the cake,...
Author: David Tamarkin
Author: Paul Grimes
Author: Colin Cowie
Author: Bernardo Bukantz
Author: Steve Silverman
Author: Carlo Mirarchi
At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso-a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè...
We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the...
This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from the Caribbean island nation of St. Vincent and the...
Author: Anna Stockwell
Author: Michael Psilakis
Author: Faith Willinger
Author: Diane Morgan
Author: Carla Lalli Music
Author: Floyd Cardoz
Author: Jean Thiel Kelley
Author: Charles Clark
Author: Susie Cover
This recipe originally accompanied Monte Cristo Chicken.
Author: Lesley Porcelli
Author: Jamie Geller
Author: Andrew Taylor
Author: Andrea Albin
This dish is a regular on my weeknight dinner roster-it's delicious! Using quinoa instead of a regular breadcrumbs, and sweet potato wedges instead of regular, means it's better for you, too.
Author: Donna Hay
Author: Joyce Goldstein
Author: Maggie Ruggiero
Author: Elisabeth Rozin
Author: Joy Perison