Author: Bon Appétit Test Kitchen
Author: Melissa Hamilton
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
You'll want something to sop up the sauce of the fricassee, and this chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast.
Author: Paul Grimes
Stout beer adds lift to this chocolatey cake set atop a stout cream sauce.
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: Ian Knauer
Author: Gina Marie Miraglia Eriquez
Author: Michael Kornick
Beating the butter and sugar properly gives Yotam Ottolenghi's individual mini almond cakes lift, but they will still be moist and marzipan-y in the center.
Author: Yotam Ottolenghi
Author: Melissa Clark
Author: Alice Medrich
Author: Kristin Donnelly
Author: Alison Roman
Author: Melissa Roberts
Author: Stephanie Pierson
Want showstopping presentation? Make homemade dumpling wrappers to stuff with a filling of spinach, hearty tofu, vermicelli, and fruity Sichuan peppercorns.
Author: Jason Wang
Author: Janet hite
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