East this spiced-tomato Indian curry with rice for flatbread.
Author: Dawn Perry
Author: Elizabeth Quijada
Author: Katy Sparks
Because older eggs are easier to peel, this is one of those times when grocery store eggs outperform the ones from the farmers' market.
Author: Chris Morocco
Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.
Author: Monte Farber and Amy Zerner
Author: James Beard
Author: Elissa Narow
Author: Bon Appétit Test Kitchen
Growing up in the Italian region of Istria (now a part of Croatia), Bastianich remembers making these dolls every Easter. "The pinza bread would be made for the adults, but for the children, the loaves...
Author: Lidia Bastianich
Author: Lou Jones
Author: Susie Fishbein
Author: Alice Medrich
Author: Susie Fishbein
This over-the-top cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two days.
Author: Julie Loria
Author: Todd Gray
An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.
Author: Ann
Author: Kay Chun
This sandwich combines the classic combo of pork and fennel, some heat from the red pepper flakes, and a gorgeous golden sunny-side-up egg. Perfect with English Muffins and a giant cup of joe.
Author: Dennis Prescott
Sambal oelek and chili-garlic sauce are basically the same except the latter has garlic in it. Glad we could help clear that up.
Author: Chris Morocco
Author: Jennifer Iserloh
Author: David Nicholls
Author: James Beard
Author: Arthur Schwartz