Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color...
Author: David Lebovitz
Author: Ruth Joseph
Author: David Wells
Author: Rhoda Boone
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Author: Jim Lahey
A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
Author: Carole Bloom
Author: Sergio Remolina
This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Author: Joe Sevier
Author: Tom Douglas
Author: Itamar Srulovich
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's...
Author: Michael Shrader
Author: Molly Stevens
Author: Gina Marie Miraglia Eriquez
Author: Michael Psilakis
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Author: Irma S. Rombauer
Author: Lillian Chou
Author: Gael Greene
Look for chayote at supermarkets, Latin markets, and natural foods stores - it's a light-green pear-shaped squash that's mild and crisp.
Author: Norma Shirley
Author: Norma Shirley
Author: Tom Seawell
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Author: Bon Appétit Test Kitchen
Author: Ina Garten
Author: James Beard