Author: Virginia Burke
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper...
Author: Eleanor Topp
Author: Carol Gilbert
Author: Marlena Spieler
Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture are ideal for making meatless chorizo. If beets aren't your thing, winter squash or another sweet root vegetable...
Author: Rick Martinez
Author: Bernardo Bukantz
Author: Melissa Roberts
Author: Alice Medrich
Author: Dr. Mao Shing Ni
Author: Steve Silverman
Author: Diane Morgan
We love the way this cooking method lightly chars the bok choy and intensifies the natural sweetness and juiciness of the shrimp. And roasting them together leaves you with plenty of time to whip up a...
Author: Rhoda Boone
Who doesn't love the combination of chocolate and peanut butter? These eggs are like an upscale version of Reese's Peanut Butter Cups. You can actually make them in any mold you like, but I generally make...
Author: Jacques Torres
Author: Andrea Albin
Author: Carlo Mirarchi
These homemade onion-flavored chips just might be more addictive than the store-bought versions.
Author: Andy Baraghani
Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Author: Andy Baraghani
Author: Melissa Roberts
Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.
Author: Chris Morocco
Author: Lidia Bastianich
Author: Catherine McCord
Author: Pat Neely
Author: Virginia Burke
Author: Lynn Baygan
Author: Bettina Ciacci
Author: Sandy Goldberg