Author: Ellen Shriver
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like-merguez or chorizo would work.
Author: Claire Saffitz
Author: Nancy Oakes
Grilled or sautéed, these Vietnamese ground beef-stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.
Author: Nguyen Tran
Author: Beatriz Llamas
Author: Melissa Roberts
Author: Bruce Aidells
Author: Lana Sills
Author: Bobby Flay
Author: Suzanne Goin
Author: Melissa Hamilton
Author: Tyler Florence
Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.
Author: Ana Sortun
You know what takes a lot of time? Standing over the stove and browning every cube of stew meat on all sides and in batches. That's why we brown the pork shoulder whole, which develops a ton of flavor...
Author: Claire Saffitz
Author: Ludo Lefebvre
Author: Susan Elizabeth Fallon
Author: Stephan Pyles
Lots of Tex-Mex restaurants use bottled mole pastes from Mexico such as Doña Maria brand. Tricks of the trade include reconstituting the paste with chicken broth instead of water and boosting the flavor...
Author: Robb Walsh
Author: Mark Bittman
This Rosti Cake is a nice alternative to boiled or roasted spuds.
Author: Molly Stevens
This vinaigrette is great on any type of mixed green, pasta, or marinated vegetable salads. This recipe is an accompaniment for Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes.
Author: Sara Foster
Author: Antonio Pisaniello
Slowly rendering the pancetta, gently toasting the garlic, and concentrating the tomatoes puts three pots' worth of flavor in just one.
Author: Chris Morocco
Author: Suzanne Tracht
Author: Molly Stevens
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Author: Andy Baraghani
This savory, larb-esque pork mixture is great for lettuce wraps, but also makes for the ultimate all-purpose grain bowl and salad topper.
Author: Bryant Ng
Author: Melissa Roberts
Third culture is the expression used to describe a person who is born to two immigrant parents and has grown up in a third-new-country, unassociated with the parents' countries of origin. My Irish mum...
Author: Zoe Adjonyoh
Author: Paisarn Cheewinsiriwat
Author: Roberta Lee, M.D.
Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
Author: Chris Morocco
Author: Diane Rossen Worthington