Author: Molly Stevens
Author: Andrea Bemis
Pepper soup, a popular Nigerian favorite, can be prepared with chicken, fish, goat, mutton, game, or organ meats; and should be fiery hot with spices.
Author: Jessica B. Harris
These crunchy, salty, pretzel-coated chicken cutlets are lightened up by creamy cauliflower purée (a great substitute for mashed potatoes) and a crisp arugula salad. It all adds up to the perfect weeknight...
Author: Rhoda Boone
Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
Author: Gil Marks
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena - dried just won't be the same.
Author: Bon Appétit Test Kitchen
Author: Nadia Hassani
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Author: Toni Tipton-Martin
Author: Janet hite
Author: Todd Thrasher
Author: Kristin Donnelly
No, its not the title of a lost Dr. Seuss opus, but a perfectly grown-up dish in which the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh). Chances are you'll want to...
Author: Gina Marie Miraglia Eriquez
Author: Mark Bittman
If you want to make classic sugar cookies for decorating, this is your dough. Heck, if you want to make any cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations....
Author: Rhoda Boone
Author: Pam Anderson
Author: Karen Barker
Author: Lezlene Brown
I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico;...
Author: Rick Martinez
Author: Joyce LaFray
English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Author: Travis Lett