Author: Lorraine Vassalo
Author: Kate Higgins
Author: Elinor Klivans
Author: Suzanne Goin
Author: Fergus Henderson
Author: Susan Elizabeth Fallon
Author: Stanley Tucci
Author: Allen Susser
Author: Rick Bayless
Author: Melissa Clark
Author: Shelley Wiseman
Author: Julie Richardson
Author: Shelley Wiseman
Author: Lillian Chou
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.
Author: Nicole Rucker
Author: Marcel Desaulniers
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from),...
Author: Shelley Wiseman
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
Author: Evan Kleiman
Author: Donna Hay
Author: Joan Nathan
Author: David Guas
Author: Tasha de Serio
Cinnamon, cardamom, and freshly ground black pepper lend warm spice to these sweet apple fritters. Any firm apple works well here.
Author: Mindy Fox
Author: Sharon Buck