This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
Author: Molly O'Neill
Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma when you make a big batch in the Instant Pot and freeze them in their broth. Defrost to stir into...
Author: Anna Stockwell
Author: Rick Tramonto
Author: Nigella Lawson
This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Author: Rachel Allen
Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year's celebrations.
Author: Monica Macansantos
Author: Amelia Saltsman
Enliven traditional chicken soup with spring-y fennel and a dose of fresh green kale. Dill-flecked matzo balls bring the classic to another level.
Author: Leah Koenig
Author: Nigella Lawson
Author: Jacques Pépin
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. These peels add a wonderful, bright flavor to our Lemon Ice Cream,...
Author: Gabrielle Carbone
Author: Rozanne Gold
Author: Lidia Bastianich
Author: Ian Knauer
Author: Sheila Lukins
Author: Lewis Rossman
Author: Beth Elon
Author: Marge Perry
Author: James Oseland
Author: Nick Malgieri
Author: Amelia Saltsman
Author: Andrea Reusing
Author: Ardie A. Davis
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...
Author: Raquel Carena
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Author: Najmieh Batmanglij
Author: Victoria Granof
Author: Elizabeth Karmel
Author: Gina Marie Miraglia Eriquez