Author: Anita Hacker
An easy Onion Gravy recipe.
Author: Chris Morocco
Author: Maria Helm Sinskey
A ubiquitous staple on Filipino tables, this rice dish is heavily perfumed with garlic oil and tossed with crispy sautéed garlic chips.
Author: Nicole Ponseca
Author: Douglas Rodriguez
Author: Bon Appétit Test Kitchen
In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural flavors of the shrimp and the coconut milk can be...
Author: Julie Sahni
This well-known Philippine starter combines attributes of many of the wrapped foods of other countries. It's filled like an egg roll, has an egg wrapper like a crêpe, and is served warm but not fried....
Author: Mark Bittman
Author: Leslie Revsin
Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.
Author: Jill Silverman Hough
Author: Gina Marie Miraglia Eriquez
Author: Suzanne Goin
Mild mahi Mahi takes on the flavors of our zesty marinade.
Author: Larraine Perri
Author: Pierre Franey
Author: Mario Batali
Author: Jill Silverman Hough
Author: Kristin H. R. Small
These are very similar to crêpes-the staple of Brittany-but thinner and more delicate (and the filling is like nothing you'll find in the French tradition).
Author: Mark Bittman
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months....
Author: Liz Neumark
The cranberry sauce for this holiday-ready side does double duty: it tastes great drizzled over roasted delicata squash and sweet potatoes, but it's also an excellent turkey condiment.
Author: Anna Stockwell
Author: Irene Clark