Author: Evan Kleiman
Author: Elizabeth Andoh
Author: Michael Phillips
Editor's note: The recipe below originally appeared in One Potato, Two Potato by Roy Finamore with Molly Stevens. It was reprinted, along with the introductory text included here, in The 150 Best American...
Author: Fran McCullough
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This pretty, striped cake can be assembled either from freshly made...
Author: Gabrielle Carbone
Author: Joyce Goldstein
A light, fizzy, minty take on the classic Mint Julep bourbon cocktail.
Author: Jake Godby
Author: Johnny Iuzzini
Author: Andrew Schloss
Author: Jamie Purviance
Author: Susan Spungen
We used dried lavender in this syrup because it gives the syrup a lovely pale hue. Fresh lavender won't lend the same color, but it does give the syrup a more powerful floral flavor.
Author: Jim Lahey
Author: Rosie Bialowas
Author: Jennifer Iserloh
Author: Marcela Valladolid
For some reason this recipe has become a legend between my parents. Although my mother now buys gefilte fish, when she first married my father, she used to make this all the time for him. Apparently, they...
Author: Studentchef
"While visiting my sister in Mount Pleasant, Michigan, we had a delightful dinner at the Mountain Town Station Brewing Company and Steakhouse," writes Marge Frazier of Houston, Texas. "The salad with greens,...
Author: Ruth Cousineau
Author: Yotam Ottolenghi
NVA: Mangoes originated in India, but today they are loved in cuisines all over the world. The Sanskrit word for mango is amra, meaning "of the people." I think barbecue means "of the people" in America...
Author: Norman Van Aken
Author: Elinor Klivans
Author: Howard Stelzer
Author: Shelley Wiseman
Author: Susan Herrmann Loomis
Author: Allie Lewis