Author: Victoria Granof
Author: Tracey Seaman
A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers.
Author: Elizabeth Andoh
Author: Victoria Granof
Author: Eileen Yin-Fei Lo
Author: Laura B. Russell
If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.
Author: Maggie Ruggiero
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
Author: Victoria Granof
Author: Frank Stitt
Author: Nancy Harmon Jenkins
Author: David Kamen
Author: Jean Touitou
Author: Edna Lewis
Author: Jayne Cohen
Author: Bobby Flay
Author: Sheila Lukins
With no presoaking and salt added from the beginning, these just might be the easiest pot of beans you'll ever cook.
Author: Rick Martinez
Author: Nadine Helen Conly
Author: Anita Lo
Author: Jill Silverman Hough
Author: Mourad Lahlou
Author: Joan Nathan
Low investment and high reward, let this not-so-traditional larb become your next late-night go-to meal.
Author: Christina Chaey
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...
Author: Nancy Harmon Jenkins
Author: Melissa Hamilton
Author: Deborah Madison
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
An easy Pork Dumplings recipe