Moong dal is a simple, delicious & healthy Indian lentil side made with skinned mung lentils & spices. This recipe will give you a very flavorful dish that you can serve with plain rice, roti or with any...
Author: Swasthi
Author: Diane Rossen Worthington
Elizabeth Barbone of Troy, New York, writes: "I read Ruth Reichl's 'Letter from the Editor' (April 2004), in which she states that 'matzo brei is one of life's perfect foods,' with great interest. However,...
Author: Ruth Reichl
Author: Sharon Lebewohl
Author: Liza Schoenfein
(Recipe video above) Southern baked beans in a thick savoury sauce with a touch of sweet and hint of tang. Loaded with BACON! Serve as a side, or have it for breakfast with bacon and eggs. It even makes...
Author: Nagi
Author: Jill Silverman Hough
Author: Alison Roman
Author: Betty Rosbottom
Author: Mark Risley
Author: Bruce Aidells
Author: Gene Briggs
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: Ian Knauer
Keep the fat rendered from good bacon in a crock in your fridge. It'll make this the tastiest cornbread you've ever had.
Author: Carla Hall
Author: Rose Levy Beranbaum
Author: Guillermo Payet
Author: Yotam Ottolenghi
Author: David Downie
Green papaya salad is fundamental Thai food. You can eat it with balls of sticky rice, or with barbecued meats like they do in the Isaan region.
Author: Kris Yenbamroong
Author: Stacey Nyman
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...
Author: Gina Marie Miraglia Eriquez
Author: Shawn Edelman