Author: J. M. Hirsch
Author: Edna Lewis
Author: Diane Rossen Worthington
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable...
Author: Carla Lalli Music
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Author: Chris Schlesinger
Author: Holly Smith
Author: Betty Rosbottom
Some people might be afraid of cooking chicken hearts, but they're not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect...
Author: Jason Wang
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart....
Author: Zarela Martinez
Author: Ruth Cousineau
Author: Victoria Granof
Author: Edna Lewis
Author: Catherine McCord
Author: Nika Standen Hazelton
Author: Jasper White
Author: Shelley Wiseman
Author: Jenny Rosenstrach
This dairy-free cake hits all the right autumnal notes: it's earthy thanks to the olive oil, warm thanks to the spices. Just be sure to choose your apples wisely-a softer type will melt into the cake,...
Author: David Tamarkin
Author: Geoffrey Zakarian
Author: Sheila Lukins
Author: Lezlene Brown
Author: Joan Nathan
As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.
Author: Andy Baraghani
Author: Mai Pham
Author: Joyce Goldstein
Author: Dave Lieberman
Author: Daniel Patterson