Author: Jacques Pépin
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: Maggie Ruggiero
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
Author: Kate Fogarty
Author: Roberta Lee, M.D.
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: Suzanne Tracht
I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes...
Author: Rebecca Katz
Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
Author: Alison Roman
Author: Mark Scriver
Author: Ruth Cousineau
Author: Gianni Scappin
Author: Douglas Rodriguez
Author: Mark Overbay
Author: Claudia Fleming
Author: Maria Helm Sinskey
Author: Edda Servi Machlin
Author: Lillian Chou
Comes from Taste of Home Dec/Jan 2005 Issue. I have tried these, they are a cross between a sweet pickle and a bread & butter pickle. They are very easy to make.
Author: Moe Larry Cheese
Author: James McNair
Author: Nicole Hunn
Author: Sandy Ingber