Author: Roberto Santibañez
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....
Author: Joan Nathan
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
Author: Maria Helm Sinskey
Author: Roberto Santibañez
Author: Bon Appétit Test Kitchen
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory...
Author: Mary Kate Tate
Author: Maria Helm Sinskey
Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.
Author: Tara O'Brady
Author: Rick Browne
Author: Bon Appétit Test Kitchen
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....
Author: Eileen Yin-Fei Lo
Author: Fred Thompson
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
Author: Lisa Zwirn
Author: Lillian Chou
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
An easy Yellow Rice recipe. Turmeric gives this rice its vivid color.
An easy cream of broccoli soup recipe, this rich and creamy soup is elegant enough for company.
Author: Ludovic LeFebvre
Author: Mary O'Callaghan
Author: Sara Foster
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Author: Anne Stiles Quatrano
Author: Gina Marie Miraglia Eriquez
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
Author: Judith Fertig
Author: Andrea Albin
Author: Keith McNally
Author: Molly Stevens