Baking a single large-format tamal in a foil-covered pan set in a roasting pan of hot water produces a similarly tender texture to the corn husk-wrapped variety. The result is a moist, barely sweet cake...
Author: Daniela Soto-Innes
Hot pepper is notably absent from this mixture-unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.
Author: Ramin Ganeshram
Author: Amanda Hesser
Author: Allison Vines-Rushing
Author: Suzanne Goin
Author: Duskie Estes
Author: Larry Leichtman
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Author: James Freeman
Author: Jodi Liano
Author: Mark Bittman
Author: Lewis Rossman
Author: Maggie Ruggiero
These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins. Take them on picnics and pack them in kids' lunch boxes.
Author: Susan G. Purdy
Author: Ian Knauer
Author: Ted Reader
Author: Molly Stevens
Author: Crescent Dragonwagon
Here's a classic spring dessert from Commander's Palace.
Author: Gina Marie Miraglia Eriquez
Author: Pichet Ong
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
Author: Leslie Glover Pendleton
An easy Mexican Rice recipe
Author: Paul Grimes
Author: Bon Appétit Test Kitchen
Author: Josh Keeler
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Author: Jeremy Fox
Author: Melissa Roberts
Author: Melissa Clark
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. My husband Matt and I created this recipe long before we opened The...
Author: Gabrielle Carbone
Author: Melissa Clark