Author: Gina Marie Miraglia Eriquez
Author: Allen Susser
Author: Maricel Presilla
Use this basic recipe to make Pappardelle with Slow-Cooked Brisket.
Author: Donna Hay
Author: Beatriz Llamas
Author: Gabrielle Hamilton
Author: Zanne Stewart
For curry in a hurry, a few shortcut ingredients from the frozen foods- and canned goods-aisles yield a gently spiced, deep-flavored Thai-inspired sauce that's ready in under an hour.
Author: Claire Saffitz
"While my husband and I were vacationing in the Cayman Islands, we had the pleasure of dining at Fidel Murphy's Irish Pub on Grand Cayman," writes Regina Stewart of Acworth, Georgia. "We travel a lot and...
Author: Maggie Ruggiero
Like pesto, but with peppery arugula instead of basil, this classic combination of garlic, Parmesan, and good-quality olive oil will become a favorite pasta partner.
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste. The food processor makes...
Author: Anna Stockwell
Author: David Waltuck
Author: Roberta Lee, M.D.
Author: Tom Moorman
Author: Colin Cowie
Cervo's restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version.
Author: Chris Morocco
This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you'll use again and again.
Author: Andy Baraghani
Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant in London.
Author: John Harris
Forget standard party snack mixes, forget trail mix...the Super Bowl demands crispy-crunchy-salty turf mix.
Author: Anna Stockwell
Memelas are ubiquitous in Oaxaca, where they're made with fresh masa dough. Since finding similar masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada,...
Author: Molly Stevens
Author: Jean Georges Vongerichten
It's really satisfying to make chicken stock on the grill. The pot can sit in a corner of the grill as long as the grill is fired up, and the stock will only get better with each hour.
Author: Eric Werner