Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.
Author: Claire Saffitz
Furikake, the Japanese seasoning and condiment, comes in many store-bought styles. This streamlined homemade version has just five ingredients and is equally versatile on fish, steamed rice, or roasted...
Author: Andy Baraghani
Author: Jill Silverman Hough
The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.
Author: Alison Roman
Author: Justin Yu
Author: Jeanne Sauvage
Author: Louisa Shafia
Author: Ruby Tandoh
Author: Matt Lee
Author: Jamie Purviance
Author: Mourad Lahlou
Author: Diane Morgan
Author: Jacques Pépin
Author: Faith Heller Willinger
Author: Scott Peacock
The addition of airy brioche gives this aromatic spiced stuffing a less dense texture than most holiday casseroles.
Author: Susan Spungen
Chances are you're trimming off and discarding way too much of your broccoli stems. The stems are so flavorful, they should be their own vegetable.
Author: Chris Morocco
Author: Maggie Ruggiero
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can't. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.
Author: Dr. Andrew Stanek
Author: Roberta Lee, M.D.
Author: Chuck Hughes
Author: Sophie Dahl
I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes...
Author: Rebecca Katz
Author: Kate Fogarty
When adding your hot liquids to the bowl while whisking, it helps to stabilize your bowl by rolling a kitchen towel up into a log, wrapping it into a coil as wide as the bowl's base, then setting the bowl...
Author: Lou Jones
Author: Molly Stevens
Author: Jasper White
Author: Suzanne Tracht
Author: Dorie Greenspan
Watson, who's from Louisiana, grew up on his mom's dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes...
Author: Quealy Watson