Author: Roxanne E. Chan
Author: Andrew Friedman
Author: Suzanne Goin
Author: Matt Lewis
Author: Kurt Gutenbrunner
Author: Dede Wilson
Author: Lauren Chattman
Author: Arthur Wenner
Author: Brook Dojny
This puffy deep-fried bread has a beautiful sheen and is wonderfully flaky. Its ravishing appearance is matched only by its exquisite flavor. This is why poori is generally served at parties, special dinners,...
Author: Julie Sahni
Author: Rose Levy Beranbaum
Author: Bruce Aidells
Author: Joy Perison
This needs to chill overnight, so plan accordingly.
Author: Melissa Roberts
Author: Lou Seibert Pappas
Author: David Guas
Mustard seeds give these steak house-style wedges great flavor and crunch.
Author: Tracey Seaman
Author: Susannah Abbott
This recipe originally accompanied Monte Cristo Chicken.
Author: Lesley Porcelli
Author: Paul Grimes
Author: Karen DeMasco
Author: Andrea Albin
At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso-a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè...
Author: Andrew Carmellini
We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the...
A flaky phyllo crust, layered with butter and a pumpkin pie-spice sugar forms the crust for this silky well-spiced pie.
Author: Ross Dobson