Author: Bon Appétit Test Kitchen
Author: James Beard
Author: Jayne Cohen
Author: Amanda Hesser
Author: Nate Hamilton
Author: Thomas Keller
These skewers are traditionally made with Brazilian queijo de coalho, a dense, salty white cheese very similar in taste and texture to the Haloumi we use here. Soaking the cheese on the skewers removes...
Author: Sue Ellison
Author: Charlie Palmer
Author: Adam Perry Lang
Author: Miriyam Glazer
Author: Ying Chang Compestine
Author: Marlena Spieler
Author: Gina Homolka
Author: Mario Batali
Author: Eric Fry
Author: Melissa Roberts
Author: Neelam Batra
Author: Melissa Roberts
Baked tofu is crispy on the outside, creamy inside, and loaded with flavor. Removing as much water as possible from the tofu before cooking it, as in this recipe, helps the tofu absorb the flavors of the...
Author: Ellie Krieger
Author: Jill Silverman Hough
Author: Diana Barrios Treviño
Author: Grace Young
Author: Cassy Vires
You don't have to book a reservation at your favorite seafood house to dig into flaky crab cakes-just make these simple ones in your broiler at home! Crab is an overlooked superfood, low in calories and...
Author: Drew Ramsey, M.D.
Author: Charlie Trotter
Be sure to make enough for a crowd, because these chewy, garlicky knots - a pizzeria classic - will go fast.
Author: Lillian Chou