Author: Gina Marie Miraglia Eriquez
Author: Tori Ritchie
Author: Maria Speck
Author: Mario Batali
Author: Eileen Yin-Fei Lo
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Butter flavored with garlic, anchovies, capers, lemon, and parsley makes quickly broiled salmon fillets extra enticing.
Author: Paul Grimes
Author: Alice Colin
Author: Nancy Harmon Jenkins
Author: Joan Lang
Author: Melissa Roberts
Author: Nigella Lawson
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
Author: Molly Stevens
Author: Jessica Strand
Author: Lillian Chou
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...
Author: Tasha de Serio
Author: Virginia Burke
Author: Laura B. Russell
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...
Author: Nancy Harmon Jenkins
Author: Meryl Rothstein
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
Author: Eben Freeman
Author: Maggie Ruggiero
Author: Charlie Trotter
A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Jean Georges Vongerichten
Author: Ruth A. Matson
Author: Roxanne Russell
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart....
Author: Zarela Martinez
Author: Nigella Lawson