Author: Julie Loria
Author: Anna Boiardi
You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.
Author: Union Square Events
Author: Billie Tumblin
Author: Jill Silverman Hough
It's hard not to love this classic Italian pasta-it's just the right mix of spicy and sweet.
Author: Maialino
Author: Patrick Fleming
Nests of crunchy phyllo dough are baked and topped with whipped cream, strawberries, and honey.
Many unconfirmed reports of this cocktail's creation exist. Some believe it came from Chicago's South Side during Prohibition; others think that it comes from the Southside Sportsmen's Club on Long Island....
Author: Adrienne Stillman
Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar.
Author: Todd Richards
Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation-it also prevents the sauce from being watery.
Author: Andy Baraghani
Author: Shelley Wiseman
Author: Sara Foster
Author: Meryl Rothstein
Author: Sean Rembold
Author: Ruth Cousineau
Author: Jeff Carciello
This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it...
Author: Anjali Pathak
Step one: cut holes in two pieces of sourdough. Step two: fry eggs in those holes. Step three: slap them together with crispy bacon, melty cheddar, and plenty of hot sauce.
Author: Alison Roman
Enough cannot be said of the Sri Lankan delicacy black pork curry. Its spiciness comes from the black pepper and its black color from the roasted curry powder and roasted coconut.
Author: Ruwanmali Samarakoon-Amunugama
Author: Kay Rentschler
Author: Jacques Pépin
Author: Karen Adler