Author: David Lebovitz
Author: Rhoda Boone
Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color...
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Author: David Wells
Author: Carole Bloom
Author: Jim Lahey
Author: Itamar Srulovich
Author: Tom Douglas
Author: Bon Appétit Test Kitchen
Author: Sergio Remolina
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's...
Author: Michael Shrader
Author: Gina Marie Miraglia Eriquez
Author: Molly Stevens
Author: Maggie Ruggiero
Author: Irma S. Rombauer
Author: Michael Psilakis
Author: Gael Greene
Author: Tom Seawell
Author: Ina Garten
Author: Norma Shirley
Look for chayote at supermarkets, Latin markets, and natural foods stores - it's a light-green pear-shaped squash that's mild and crisp.
Author: Norma Shirley
Author: James Beard
Author: Maria Helm Sinskey
Author: Maria Helm Sinskey
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Author: Bon Appétit Test Kitchen
Author: Elizabeth Green
Author: Kathryn Matthews
Author: Stephanie Clarke
Author: Diane Kochilas