This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger,...
Author: Andy Baraghani
Author: B. Smith
Author: Nathalie Dupree
These buns can be assembled the night before, needing only a final rise before baking.
Author: Melissa Roberts
Author: Tina Miller
Author: Lillian Chou
This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.
Author: Susan G. Purdy
You won't believe this hearty, flavorful lasagna was cooked in just 15 minutes using a microwave.
Author: James Beard
Author: Dede Wilson
Author: Zoe Singer
Author: Brenda Louch
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need...
Author: Cecilia Hae-Jin Lee
While my mother-in-law's rugelach were filled with cinnamon-sugared nuts, mine also include a slick of jam, some currants and a handful of chopped chocolate.
Author: Dorie Greenspan
Author: Elizabeth Falkner
Author: Lori Longbotham
Author: Cheryl Jamison
Author: Madhur Jaffrey
Author: Ian Knauer
Author: Rick Rodgers
Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America,...
Author: Gina Marie Miraglia Eriquez