Author: Ian Knauer
Author: Jamie Oliver
For this recipe, the people of the Aeolian Islands use totani (flying squid). The recipe works just as well with squid found in the U.S. Since squid is often sold cleaned and in parts, be sure to get one...
Author: Shelley Wiseman
Author: Gina Marie Miraglia Eriquez
A quick and easy recipe for Applesauce Spice Muffins
Author: Mauricio Velázquez de León
Author: Shelley Wiseman
A great way to use very ripe bananas, this easy-to-make cake incorporates everything you love about banana bread and adds a few more favorites-chocolate, walnuts, and cinnamon-for good measure. (It's also...
Author: Ruth Cousineau
The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.
Author: Beth McCasland
If you don't have a rice cooker, this is the way to prepare absolutely perfect rice. The liquid cooks down before you cover the pot, so you have more control over how much liquid evaporates; this makes...
The secret to this succulent bird is an inexpensive metal pan. We used the kind of old-fashioned oval roaster found in most supermarkets, not fancy cookware stores. These lightweight enameled pans with...
Author: Ruth Cousineau
Author: Mariana Crespo
Author: Melissa Roberts
Author: Elaine B. Curtin
Author: Ruth Cousineau
A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls...