Author: Virgilio Martinez
Author: Diane Phillips
Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color....
Author: Louisa Shafia
These are delicious. Had them at a wedding and they were served on sweet potato latkes. Absolutely wonderful. You can also serve them with any fruit salad or cole slaw containing coconut.
Author: glitter
White chocolate shavings form a "nest" for chocolate eggs on this pretty pink cake. Malted milk powder gives both the cake and the frosting a toasty flavor and creamy richness.
Author: Adrianna Adarme
Make and share this Seared Salmon on Baby Spinach recipe from Food.com.
Author: GinnyP
Author: Alejandro Junger, M.D.
Author: Anne Jones
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline, use a vegetable peeler.
Author: Alison Roman
Author: Gina Marie Miraglia Eriquez
Author: Marge Perry
Author: Jeanne Thiel Kelley
It's five o'clock on a summer Friday. This is the drink for that. Serve it with a bowl of potato chips (Utz, please) and another little bowl of extra olives and sit outside with a friend. That's all I...
Author: Julia Bainbridge
Author: Mollie Katzen
These flavor-packed artichokes-infused with garlic, anchovies, and tomatoes-get a bit of fresh relief from fragrant mint.
Author: Rita Sodi
Author: Andreas Viestad
Author: Lillian Chou
Author: Mark Franz
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
The zest of two whole lemons goes into this cake batter, giving it a real punch of citrus flavor, accented by the drippy lemon glaze that gets drizzled overtop.
Author: Maida Heatter