Author: Ellen Wright
Start with very cold cream, and keep it chilled between whipping and serving.
Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.
Author: Bruce Aidells
No one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Serve the chakalaka with grilled meats or fish, stews, rice...anything.
Author: Hawa Hassan
Author: Jill Silverman Hough
Prep the savory hash and refrigerate in individual ramekins for a quick and easy breakfast; just top with an egg and bake.
Author: Sara Kate Gillingham
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years,...
Author: Stephanie Pierson
Author: Govind Armstrong
This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener, and salt. The onions will brighten into a gaudy...
Author: Mollie Katzen
Author: Michele W. Gerhard
Author: Eric Ripert
Author: Marlena Spieler
Author: Chamchun Zisk
An easy Potato, Carrot and Parsnip Soup recipe
This blend gives my French Onion Breakfast Strata its distinctive flavor profile. Chives are my herb of choice, but oregano or thyme is also nice.
Author: Heidi Swanson
Author: Joe Gannon
Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.
Author: Claire Saffitz
Author: Marcelle Bienvenu
Author: Betty Davison
Author: Bruce Aidells
Author: Jessica B. Harris
Author: Wolfgang Puck
Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier