When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New...
Author: Grace Young
Author: Bon Appétit Test Kitchen
Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes. And Flaxseeds are a good source of beneficial omega-3s.
Author: Janet Taylor McCracken
Barley replaces rice in this twist on the classic Italian risotto.
Author: David Waltuck
Author: Jeanne Kelley
Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite...
Author: Mitchell Davis
Author: Mark Russ Federman
Author: Andrea Albin
Author: Thomas Keller
Author: James Beard
Author: Hubert Keller
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Author: Julia Turshen
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath...
Author: Melissa Roberts
Author: Melissa Hamilton
Author: Gina Marie Miraglia Eriquez
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
Author: Bon Appétit Test Kitchen
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with...
Author: Shelley Wiseman
Author: Greg Sonnier
Author: Alison Roman
Author: Ruth Cousineau
Pork Sausage that is great for breakfast with eggs and grits.
Author: James Villas
Author: Soa Davies
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
Author: Melissa Hamilton
On a cold winter day, this hearty soup is practically a meal in itself.
Author: Shelley Wiseman
Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous...
Author: Bon Appétit Test Kitchen
Author: Sara Perry