Author: Marge Perry
Author: Victoria Granof
Author: Selma Brown Morrow
Spinach and Feta Phyllo Triangles
If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for baking.
Author: Alison Roman
Beef chuck pot roast with potatoes, carrots, and celery for the Crock Pot
Author: Brooke Griffin
A classic recipe from the famous Mrs. Wilkes Boarding House in Savannah, Georgia.
Author: Sema Wilkes
Author: Michael Presnal
Author: Tom Valenti
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Author: Chris Morocco
Author: Eli Gorelick
Author: Andrea Albin
Author: Molly Stevens
Author: Jacques Pépin
Author: Bruce Aidells
Author: Shelley Wiseman
Author: Grace Young
Author: Cynthia Wilson
Author: Sarah Tenaglia
Author: Bon Appétit Test Kitchen
Author: Marilynn Brass
Author: Donald Link
If you ever have a fresh warm flour tortilla made properly, you'll understand why they're so revered in northern Mexico. Pork lard gives the best results.
Author: Danny Mena
Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).
Author: Nils Bernstein
Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America,...
Author: Gina Marie Miraglia Eriquez
Author: Sara Foster
Author: Gina Marie Miraglia Eriquez