The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
Author: Jessica Koslow
This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.
Author: Wilson Tang
These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try...
Author: Andrew Friedman
Author: Ruth Cousineau
Author: Catherine McCord
Author: Andrea Albin
Author: Shelley Wiseman
This recipe has one of the most un-pie pie fillings you'll ever come across. There's nothing moist or juicy about it, and the name itself could very well scare you off, but somehow it all comes together....
Author: Ken Haedrich
Author: Dan Barber
The recipe for these melt-in-your-mouth pecan crescent cookies has been in my family for years," says Marilynn Bonecki of Marengo, Illinois. "They can be made a couple of weeks in advance, but it's hard...
Author: Marilynn Bonecki
Author: Jennifer Iserloh
Author: Ross Dobson
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
Author: Andrew Knowlton
Author: Maggie Ruggiero
Author: Hank Shaw
Easily split this decadent swirled chocolate pudding in half to make it a romantic dessert for two.
Author: Chuck Williams
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular...
Author: Yotam Ottolenghi
Author: Joyce Goldstein
Author: Shane Coffey
Author: Mindy Fox
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic...
Author: Melissa Roberts
Author: Melissa Kelly
Author: Priscila Satkoff
Sausage with Sauerkraut, Apples, and Bok Choy
Author: Rhoda Boone