Author: Joan Nathan
Author: Kay Chun
Author: Rose Hammick
Author: Caroline Belk
Author: Dorie Greenspan
Author: Joshua McFadden
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
Author: Jerry Traunfeld
Author: Patrick Fleming
Author: Nancy Grubin
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.
Author: Dorie Greenspan
Author: Carey Paquette
Author: Terry Conlan
Author: Gil Marks
Author: Rebecca Rather
Author: Jill Silverman Hough
Author: John Phillips
We took the traditional Jamaican jerk spice and simplified it. Before you call the authenticity police, give it a try on roast chicken legs.
Author: Andy Baraghani
Author: Ruth A. Matson
Author: Joan Lang
This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it...
Author: Anjali Pathak
Author: Dede Wilson
Author: Dan Barber
Author: Lillian Chou
Author: Sara Foster
Author: Jeanne Thiel Kelley
Author: Meryl Rothstein