Author: Lynne Aronson
Author: Tracey Seaman
All the warm, spicy flavors of your favorite holiday cookie in an extra-dense chocolate brownie that's perfect for gifting.
Author: Rhoda Boone
Author: James Tanner
Author: Floyd Cardoz
Author: Jean Anderson
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Spicy, mouth-tingling, porky: Those are the words you'll be using to describe this tofu recipe.
Author: Chris Morocco
Author: Dorothy Lee
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: Edward Lee
Author: Ming Tsai
Author: Kia Dickinson
Author: Suzanne Tracht
Author: Andrea Webster
For this Indian one-pot dish, called khichdi in some regions, the lentils and rice cook together, making a creamy, rich dish resembling risotto.
Author: Chitra Agrawal
Feel free to swap out the vermicelli for a different noodle-this recipe is designed to be customizable.
Author: Alison Carroll
Author: Floyd Cardoz
Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.
Author: Andy Baraghani
This dish is triply aggressive, with sweet, sour, and spicy tastes strung together in an intense interplay. To make it your own, experiment with the balance of those three elements-you might make it more...
Author: Tailor, Nashville, TN
A traditional Chinese poached chicken recipe. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender.
A pinch of salt makes everything taste better, including savory smoothies.
Author: Claire Saffitz