Satiny and pleasingly sticky, caramel is one of the most delicious additions to cakes and pastries. The longer the caramel cooks, the darker and less sweet it becomes. You can judge the color by eye or...
Author: Rose Levy Beranbaum
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Author: Susan Banks
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue...
Author: Steven Raichlen
Author: Ellen Brown
Author: Jeanne Kelley
Author: Pat Neely
Author: Marlena Spieler
Author: Eric Ripert
Author: Lucy Metcalf
Author: Marisol Benadayan-Bennaroch
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Author: Rick Martinez
Author: Jerome Navarre
Author: Paul Grimes
Author: Bruce Aidells
For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.
Author: Lidia Matticchio Bastianich
Author: Mark Bittman