Guadalupe Moreno's tinga de pollo makes for a delicious filling in this tamales formula from Alicia Villanueva of Alicia's Tamales Los Mayas in Hayward, Calif. Ms. Villanueva shared her recipe with Leticia...
Author: Tejal Rao
This is a good recipe for after the holidays, when a ham bone is on hand. Try it in place of stock for a risotto or soup.
Author: Sara Bonisteel
Author: Rosie Schaap
There is an edge of obsessiveness to carbonara - and I gave in to it completely by starting to make my own guanciale, the cured pig cheek central to most Italian versions of the dish. There's no real need...
Author: Ian Fisher
For the flour here I use the same 70 percent whole grain flour to 30 percent starch (like potato starch, arrowroot or cornstarch) that I used in my whole grain gluten-free muffins a few weeks ago. It is...
Author: Martha Rose Shulman
In many South Asian households, making yogurt is standard practice. The writer Priya Krishna's father has been making yogurt at the family's home in Dallas for as long as she can remember, using a yogurt...
Author: Priya Krishna
Author: Craig Claiborne And Pierre Franey
Author: Barbara Kafka
For the beloved British holiday cocktail the Snowball, commercially bottled advocaat is the way to go. But purists will prefer to make this Dutch favorite from scratch.
Author: Rosie Schaap