Author: Lisa Zwirn
Author: Lillian Chou
Author: Jill Silverman Hough
Author: Gretchen Holt-Witt
Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy. Sin uses the method as a blank canvas for mixing...
Author: Lucas Sin
To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.
Author: Janie Hoffman
Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed each layer with a syrup made from coconut water and...
Author: Ruth Cousineau
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before...
Author: Ian Knauer
Top-rated easy recipe for deviled eggs, flavored with horseradish, for a perfect party appetizer.
Author: Pam Anderson
Author: Ian Knauer
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.
Author: Francis Mallmann
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Author: Melissa McClure
Author: Larraine Perri
Author: Guillermo Payet
Author: Jeanne Thiel Kelley
Author: Anya von Bremzen
Author: Judith W. Harris
Author: Rick Bayless
Author: Ira Freehof
Author: Shelley Wiseman
Author: Adam Evans
Author: Jane Bradley
Author: Pat Neely