Author: Lezlene Brown
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork
Author: Chris Morocco
Author: Stephan Pyles
Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth-a cereal commonly found in health food markets-it makes a deeply flavorful crust for salmon fillets.
Author: Donna Hay
Author: Virgilio Martinez
Author: Jessica B. Harris
Author: Tony Rosenfeld
Corn nuts are lovable for many reasons, but their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent...
Author: Molly Baz
Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
Author: Chris Morocco
Author: Mai Pham
These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.
Author: Jamie Purviance
Author: Deborah Madison
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for...
Author: Melissa Clark
Author: Clark Frasier
Author: Mary Frances Heck
Author: Rozanne Gold
Author: Judith Finlayson
Author: Kristine Kidd
Author: Art Smith
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
Author: Virginia Burke
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: Niloufer Ichaporia King