Author: Edna Lewis
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment...
Author: Stephen Gontram
Author: Lourdes Castro
Author: David Rosengarten
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils...
Author: Dorie Greenspan
Author: Shelley Wiseman
Author: Megan O. Steintrager
Author: Molly Wizenberg
Author: Roger Berkowitz
This chocolate syrup is delicious over ice cream or as a base for an intense hot chocolate (heat 1 cup milk with 1/3 cup syrup).
Author: Andrew Weil, M.D.
Author: Hugh Fearnley-Whittingstall
Author: Gina Marie Miraglia Eriquez
Author: Cathal Armstrong
Author: Peter Reinhart
Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works...
Author: Ian Knauer
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher,...
Author: Bruce Aidells
These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling...
Author: Paul Grimes
Author: Matt Lee