After lingonberry preserves, these pickled cucumbers are the most popular condiment in Scandinavia. They are a traditional accompaniment to Swedish Meatballs, simple salmon dishes, and roasts and other...
Author: Marcus Samuelsson
Author: Barbara Dod Whittle
Author: Zoe Singer
Author: Jasper White
The beans for this light and lemony first course will need to soak overnight.
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
Author: Melissa Roberts
Cold noodle dishes are a great way to cool off, and since both calamari and rice-stick noodles require little cooking, the combination makes for an excellent lunch or dinner on a hot, lazy day. With its...
Author: Gina Marie Miraglia Eriquez
Sautéed leeks and toasted brown mustard seeds punch up this picnic classic.
Author: Sara Dickerman
These pickled iceberg leaves are a good reminder that meat isn't always required to make a sandwich substantial and well-spiced.
Author: Julia Turshen
Creating a shrub-a vinegar-based syrup-is a quick way to add sweetness and acid to any cocktail. The one used here uses tangy rhubarb and gets a slight kick from fresh ginger. Want a non-alcoholic version?...
Author: Matt Duckor
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Author: Lisa Zwirn
Author: Tasha de Serio
Author: Amelia Saltsman
Author: Cory Schreiber
Author: Anita L. S. Eberhardt
Author: Jenny Rosenstrach
Author: Sisi Carroll
Author: Ruth Cousineau
Author: Amy Auburn
Author: Francois Payard