Author: Lou Jones
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
Author: Shelley Wiseman
Author: Maya Kaimal
Author: Rozanne Gold
Author: Andrea Reusing
Author: Tracey Seaman
Author: Lillian Chou
Author: Amelia Saltsman
Author: Anne Willan
Author: Nigella Lawson
Author: Ursula Ferrigno
A wildly popular Latin snack food throughout the Americas, chicharrones are made from pork belly that has been cooked for a long time with the skin on, and contains a little meat (what we think of as pork...
Enliven traditional chicken soup with spring-y fennel and a dose of fresh green kale. Dill-flecked matzo balls bring the classic to another level.
Author: Leah Koenig
Author: Nigella Lawson
Author: Susan Spungen
Author: Allison Vines-Rushing
Author: Selma Brown Morrow
Diner cooks know three things about French toast: 1. Thick-cut challah is crucial. 2. Cinnamon and vanilla shouldn't be skimped on. 3. Syrup is welcome-but if you do it right, a dusting of powdered sugar...
Author: David Tamarkin
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: Beth Elon
Author: Lillian Chou
Author: Lidia Bastianich
Author: Sheila Lukins
When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the...
Author: Diane Phillips
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...
Author: Raquel Carena
Author: Victoria Granof
Author: Joanne Chang
Author: Richard A. Jones
Author: Jill Silverman Hough
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...
Author: Jill Silverman Hough
Author: Abigail Johnson Dodge