This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make...
Author: Bon Appétit Test Kitchen
Author: Selma Brown Morrow
Author: Jeanne Thiel Kelley
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
Author: Shih Yu Chen Kuo
Author: Bobby Flay
Author: Pat Neely
Author: Suzanne Goin
Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.
Author: Mark Bittman
Author: John Currence
Author: Lidia Bastianich
Author: Giada De Laurentiis
Author: James Beard
Author: Lora Zarubin
Author: Tracey Seaman
Author: Nika Standen Hazelton
Author: Huma Siddiqui
Author: Jean Anderson
Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while...
Author: Mindy Fox
Author: Yolanda Paterakis