Author: Rochelle Palermo
Author: Gill Paul
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
An easy Sweet-Potato Latkes recipe
Author: Melissa Roberts
Author: Frances Largeman-Roth
Author: Edna Lewis
Author: Sarah Dickerman
"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating,...
Author: Susan Spungen
Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.
Author: Copeland Marks
Author: Tom Gilliland
Author: Paul Grimes
Author: Kris Wessel
Author: Ruth Cousineau
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.
Author: Melissa Clark
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and...
Author: Sarah Copeland
Author: Hugh Acheson
For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the...
Author: Julia Child
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes...
Author: Adina Steiman
Author: Joyce Goldstein
Author: Carol Hill
Author: Peggy Markel
In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds...
Author: Melissa Roberts
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types,...
Author: Merritt Watts
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
Author: Sergio Remolina
Author: George Hendrix