Author: Georgia Downard
Author: Eric Ripert
Author: Sheila Lukins
Author: Joel Robuchon
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...
Author: Cecilia Hae-Jin Lee
Author: Ian Knauer
Author: Gina Marie Miraglia Eriquez
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday...
Author: Ian Knauer
Author: Alex Jamieson
Author: Kay Chun
Author: Lezlene Brown
Author: Frédy Girardet
Author: Kristine Subido
Author: Richard Sandoval
This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
Author: Paul Grimes
Author: Melissa Roberts-Matar
A Thai-inspired mousse with honeydew water.
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be...
Author: Lillian Chou