Toasting the pine nuts until they're properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine...
Author: Janice Tiefenbach
Author: Bryant Terry
Author: Kristine Subido
Author: Georgia Downard
Author: Shawn McClain
Author: Diane Rossen Worthington
Author: Harley Pasternak, M.Sc.
Author: Ian Knauer
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: Andrea Albin
Author: Laurent Gras
Author: Melissa Roberts
Author: Todd English
Author: Mark Franz
Author: Mark Bittman
Author: Melissa Roberts-Matar
Avocado leaves are the main flavor in this staple. This black bean paste is the base for memelas, tlayudas, molletes, enfrijoladas, and more.
Author: Bricia Lopez
Author: Julie Sahni
Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.
Author: Gourmet Test Kitchen
Author: Paul Grimes
Author: Jimmy Shaw
Author: Barbara Poses Kafka
Author: Shelley Wiseman