Author: Lora Zarubin
Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable mash.
Author: Rhoda Boone
Author: B. Smith
Author: John Stage
Author: Jeanne Thiel Kelley
Author: Susan Springob
Author: Grace Young
This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.
Author: Gil Marks
Author: Anne Marie Gaspard
Author: Ming Tsai
Author: Ming Tsai
Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Serve the stew over the Saffron-Cardamom Rice or plain basmati rice.
Author: Moshe Nov
Author: Sharon Lebewohl
Author: Jill Silverman Hough
Author: Bruce Aidells
Author: Sara Foster
Author: Paul Grimes
Author: Bruce Aidells
Author: Michael Rosloff
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping...
Author: Anna Stockwell
Author: Danielle Brackett
Author: David Downie
Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person...