Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory...
Author: Mary Kate Tate
Author: David Kamen
Author: Molly Wizenberg
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
The joy of this simple plum dessert is that it is even better at room temperature. Think of it as a thick fruit pancake cooked effortlessly in the oven.
Author: Steven Satterfield
Author: Gina Marie Miraglia Eriquez
Author: Sher Dil Qader
An easy Braised Fennel recipe
Author: Joan Nathan
Author: Bon Appétit Test Kitchen
While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp...
Author: Hooni Kim
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
Author: Sandi Nelson
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.
Author: Mariana Crespo
Author: Bon Appétit Test Kitchen
Author: Tracey Seaman
Author: Gina Marie Miraglia Eriquez
Author: Alison Roman
Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries, dried cherries and cherry juice-enhanced by...
Author: Briana Holt
Author: Sara Foster
Author: Karen DeMasco
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo...
Author: Rick Martinez
Author: Ruth Cousineau
Author: Daniel Young
Author: Alison Roman
Author: Rick Tramonto
Author: Molly Stevens
How to Make a Double Crust Apple Pie
Author: Cynthia Paige Ward
Author: Ruth Cousineau
Author: Judy Rodgers