A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: Jean Georges Vongerichten
Author: Gina Marie Miraglia Eriquez
Author: Kevin Roberts
Author: Steven Raichlen
Author: Paul Grimes
Author: Judith Choate
Author: Maggie Ruggiero
Author: Karen Busen
Author: Bruce Weinstein
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.
Author: Aaron Crowder
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Author: Jeanne Kelley
Author: José Andrés
Author: Gina Marie Miraglia Eriquez
Author: Merritt Watts
Author: Ruth Cousineau
羌饼 qiang bing is a treat from Shanghai's past. They're a bit like yeasted scallion pancakes that are fluffy and chewy on the inside with a crispy crust outside.
Author: Betty Liu
Author: Martin Boetz
Author: Jack Bishop
Author: Suzanne Tracht
Author: Michael Ruhlman
Author: Anna Boiardi
Author: Jennifer Rubell
Author: Jeanne Thiel Kelley
Author: Bon Appétit Test Kitchen
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between...
Author: Betty Liu
Author: Gina Marie Miraglia Eriquez