These Latin American turnovers work as appetizers or as a vegetarian main course when served several to a person.
Author: Diane Brown Savahge
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
Author: Bon Appétit Test Kitchen
Author: Daniel Boulud
Author: Meryl Rothstein
Author: Claire Saffitz
Author: Kristine Kidd
Author: Meredith Deeds
This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon-is worthy of a glass of sweet tea.
Author: Paul Grimes
Author: Ellie Krieger
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Author: Oliver Strand
Author: Rick Rodgers
Author: Gina Marie Miraglia Eriquez
Author: Susan Herrmann Loomis
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
Look for chayote at supermarkets, Latin markets, and natural foods stores - it's a light-green pear-shaped squash that's mild and crisp.
Author: Norma Shirley
Author: Lannice Snyman
Author: Joy Ackerman
Author: Rhoda Boone
Author: Ian Knauer
Author: Rebekah Peppler
The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco