You can slice the cauliflower any direction you like, just be watchful of your fingertips on the mandoline and work over a bowl to catch all the bits of flying florets.
Author: Claire Saffitz
Author: Rachel Yang
Author: Sarah Tenaglia
Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this Hawaiian-inspired raw salmon recipe.
Author: Andy Baraghani
Author: Mark Bittman
Author: Alexis Touchet
Use gunpowder green tea if you can find it. The robust flavor will provide depth to this quaffable cocktail recipe.
Author: Andy Baraghani
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Author: Lora Brody
Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye whiskey.
Author: Rick Martinez
Author: Kim Severson
This chunky cranberry chutney is super-fresh-tasting because the cranberries are simmered briefly and the orange sections are added near the end of cooking.
Author: Jean Georges Vongerichten
Your favorite childhood snack can easily be made at home.
Author: Amelia Saltsman
Author: Douglas Rodriguez
A whole chicken, poached in a ginger and anise-scented soy broth, is a popular dish served at Chinese New Year celebrations.
Author: Kei Lum Chan
Author: Bon Appétit Test Kitchen
A spicy, fizzy mezcal cocktail with ginger and lime from Jason Eisner of Gracias Madre in Los Angeles.
Author: Emma Janzen
Author: Dede Wilson
Author: Matt Lee
Youll need a 7 3/4-inch-diameter trifle dish that is at least 4 3/4 inches deep. The recipe makes an extra gingerbread cake; have it for breakfast the next morning. If you prefer to make 12 individual...
Author: Claudia Fleming
Recipe for The Baked Spicy Brownie, as seen in the February 2009 issue of 'O, The Oprah Magazine.'