Author: Ruby Tandoh
Author: Suzanne Tracht
Author: Maggie Ruggiero
When adding your hot liquids to the bowl while whisking, it helps to stabilize your bowl by rolling a kitchen towel up into a log, wrapping it into a coil as wide as the bowl's base, then setting the bowl...
Author: Lou Jones
Author: Dorie Greenspan
Author: Mark Overbay
Author: Scott Peacock
Author: Douglas Rodriguez
Author: Edda Servi Machlin
We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can't. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.
Author: Dr. Andrew Stanek
Author: Gianni Scappin
Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
Author: Alison Roman
Author: Diane Morgan
Author: Mourad Lahlou
Author: Nicole Hunn
Author: James McNair
Author: Catherine McCord
Author: Carla Lalli Music
Author: Maria Helm Sinskey
From "Levana Cooks Dairy-Free!" The book suggests using buckwheat noodles or rice noodles in place of the pasta for a less starchy dish, or just for variety.
Author: brokenburner
Author: Kate Fogarty
Adapted from a recipe by Kenji Lopez-Alt at Serious Eats. http://bit.ly/cuRxay - Despite the presence of whipped cream, this is real ice cream, not frozen mousse! The trick is to freeze the base as quickly...
Author: DrGaellon