Author: Jerry Traunfeld
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez
Author: Engin Akin
Author: Warren Brown
Soaking golden raisins in cider vinegar plumps them up and adds a touch of sweetness to the vinegar.
Author: Kamal Mouzawak
Author: Jeffrey Alford
Author: Damon Lee Fowler
See "Prep School" for photos showing how to wrap the fish.
Author: Dave Kovner
Author: Amy Finley
Author: Shelley Wiseman
Author: Anne Willan
Aciento-Oaxacan-style chicharrón paste-is really flavorful and completes a lot of masa-based Oaxacan dishes like tlayudas, memelas, and chochoyotes.
Author: Bricia Lopez
This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It's also popularly made with quail or duck-another Moorish influence.
Author: Emma Warren
Author: Marc Murphy
This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried...
Author: Lannice Snyman
Author: Melissa Roberts
Author: Michael Ruhlman
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....
Author: Joan Nathan
Author: Melissa Roberts
To keep shrimp tender, don't let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.
Author: Andy Baraghani
This is the delicious savory cake served in dim sum houses throughout the year and, most auspiciously, on New Year's Day as a symbol of prosperity and rising fortunes. Turnip cake is made with Chinese...
Author: Grace Young
Author: Bon Appétit Test Kitchen
Author: Nava Atlas
Author: Allison Arevalo
Author: Scott Uehlein
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Susan Herrmann Loomis
Check out this easy, authentic South Indian Green Bean and Corn curry from cookbook author Maya Kaimal.
Author: Maya Kaimal
Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.
Author: Yotam Ottolenghi
Unexpected flavors of rosemary and sage go into this easily adaptable white bean chili.
Author: Dana Cowin