The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook...
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires...
Author: Hubert Keller
For this pork chop recipe, the target temperature for the meat might be lower than what you're used to. That's because we believe that when you invest in delicious, humanely raised pork, you deserve to...
Author: Claire Saffitz
Author: Charles Scicolone
Author: Paul Grimes
Author: Ian Knauer
Author: Melissa Clark
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be...
Author: Lillian Chou
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Author: Ming Tsai
An easy Butter Cookies recipe
Author: Eloise Davison
These fudgy treats, also known as crinkles, get their name from the small wrinkles that develop on top as they bake.
Author: Betty Wason
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness...
Author: Louisa Shafia
Author: Jerry Traunfeld
Cachaça, a liquor made from sugarcane, gives these drinks their distinctive flavor. In Brazil it is traditional to make caipirinhas one or two at a time, as we do here. For ease of entertaining, however,...
Store-bought peppermint ice cream will vary in color from pale pink to bright pink.
Author: Sarah Tenaglia
Author: Jodi Liano