Author: Ruth Cousineau
Author: Lidia Bastianich
Author: Amanda Hesser
Author: Jill Silverman Hough
Flips were originally hot drinks made with egg and a variety of liquors and wines. They were warmed up by means of a loggerhead, an iron tool with a long handle and bulbous end that could be heated and...
Author: Judith Dern
Author: Rebecca Miller French
Author: Lindsay McDougal
The best fried rice is made with leftover rice. Ideally, chill it uncovered overnight, which lets it dry out a bit, leading to maximum crispiness.
Author: Chris Morocco
Author: Joan Nathan
These Italian sandwich cookies are filled with rich almond flavor from a storebought paste.
Author: Lillian Chou
Author: Alexis Touchet
It's easier than you think to make homemade sausage for this Vietnamese take on the egg sandwich. No need to mess with casings; just mix ground pork with seasonings, form into patties, and pan-fry.
Pillowy meringues scented with vanilla and fresh berries make this light-as-air dessert.
Author: Colin Cowie
Author: Bruce Aidells
Author: Jeanne Thiel Kelley
Author: Dorie Greenspan
Author: Susie Fishbein
Author: James Oseland
Author: Joel Dennis
In these Monte Cristo sandwiches, you'll cook apple and canned green chiles down into a sweet and spicy compote to slather on your bread with ham and cheese.
Author: Kendra Vaculin
Author: Joey Campanaro
A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.
Author: Leah Koenig
Author: José Andrés
This classic spongecake is thought to have originated with German settlers.
Author: Jean Anderson
Author: Faith Willinger