Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Author: Victoria Granof
Author: Taylor Boetticher
Author: Craig Stoll
Shredded butternut squash is cooked briefly, leaving some bite to it before being tossed with pasta in this pretty dish.
Author: Sara Jenkins
Author: Cree LaFavour
Author: Sarah Tenaglia
Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.
Author: Alison Roman
We love this cool vehicle for fennel seed on its own, and we venture it would also boost any other fruit-based dessert as beautifully as it does the pear crisps.
Author: Holly Smith
Author: Cristina Ceccatelli Cook
Author: Shelley Wiseman
Author: Mary Karlin
Author: Molly Stevens
Author: Susan Herrmann Loomis
This Japanese version of a savory pancake is made with fresh eggs, flour, and water and seasoned with soy sauce and tonkatsu sauce. Shredded cabbage gives the pancake its soft texture and subtly sweet...
Author: Sonoko Sakai
Author: Kate Ewald
Author: Gianni Scappin
Author: Ardie A. Davis
Author: Marge Perry
Author: Mark Bittman
Sri Lankan curry powder made with cumin seeds, fennel seeds, and coriander seeds.
Author: Ruwanmali Samarakoon-Amunugama
Author: Melissa Roberts
Author: Karen Adler
Author: Lachlan Mackinnon-Patterson
Author: Bon Appétit Test Kitchen
Author: Jason Corrigan
Author: Jeanne Kelley
Author: Alison Roman
Author: Ian Knauer
We took millionaire bars-shortbread plus caramel plus chocolate-and gave them an upgrade (hence, billions) with sesame seeds and tahini. The shortbread is tender, the filling is gooey, and the chocolate...
Author: Sarah Jampel
This sweet-and-sour glaze will work on other proteins like chicken, steaks, or ribs.
Author: Andy Baraghani
Author: Dorothy Lee