Author: Sergio Remolina
Author: Elma W. Bagg
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need...
Author: Cecilia Hae-Jin Lee
This is a simple appetizer that's a hit every time I serve it, due in large part to the vast appeal of warm cheesy things.
Author: Lukas Volger
The bracing blend of peppermint enrobed in bittersweet chocolate is one of the best-and most refreshing-candy combinations going, and homemade versions of these popular patties are leagues better than...
Author: Gina Marie Miraglia Eriquez
Author: Jessica B. Harris
Author: Dr. Marwan Sabbagh
Author: Govind Armstrong
Author: Kay Chun
Author: Brenda Louch
Author: Dianne Rossmando
Author: Deborah Madison
Author: Alison Roman
This classic sandwich finds a way to balance vinegar-rich sauerkraut with smoky turkey.
Author: Melissa Roberts
Author: Erika Lenkert
Author: Bobbi Claibourne
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk...
Author: David Lebovitz
Author: Amy Finley
Author: Marco Canora
Author: Itamar Srulovich
Author: Myra Goodman
Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the...
Author: Lillian Chou
Author: Michael Lomonaco
Author: Mary O'Callaghan
Author: Gina Marie Miraglia Eriquez
Author: Jill Silverman Hough