The Narragansett ate succotash of corn and beans cooked in bear fat. They called it "misickquatash." It has evolved over the years into a delicious dish,...
Author: Diane Morgan
My mother's pasta e fagiole is the best I've ever tasted, because she's able to make the beans creamy. Her secrets are that she soaks the beans overnight,...
Author: Wanda Tornabene, Giovanna Tornabene
Eric: I discovered soft-shell crabs when I was working at Jean-Louis Palladin's restaurant in Washington, D.C., but it wasn't until I made a pilgrimage...
Author: Eric Ripert, Maguy Le Coze
Sticky, gooey and gorgeous for breakfast! This simple cake is packed with both fresh and dried apples for flavour and texture, just enough spice, and brown...
Author: Regan Daley
Sushi rice is called sumeshi (vinegar-flavored rice) or shari. Shari literally means "Buddha's remains," and it was so named because the very white appearance...
Author: Hiroko Shimbo
I love gelatin molds and one of the wonderful things about them is that they are so simple to make. This has a definite kick and unarguable elegance: what...
Author: Nigella Lawson
When asparagus is in season, I cook this dish every week. You can dress it up for a frou-frou formal dinner, but it's easy enough to set out with a simple...
Author: Cat Cora
This recipe is my adaptation of a dish at Trattoria Gigina in Bologna. Though it is as homespun as any meatball recipe, the mortadella in the meat mixture...
Author: Michele Scicolone
No dish encapsulates the theme of this book better than this one does. It's the result of inspiration from great ingredients (the sweetest, freshest bay...
Author: Rocco DiSpirito
This soup has a long history--I concocted it as a newlywed when most of the butternut squash soup recipes I tried were too sweet. I began serving it from...
Author: Florence Fabricant
This is the dough used for making basic arepas or cornbread. It is also the basis for dumplings, tamales, and other specialties.
Author: Maria Baez Kijac
For decades now, steaming has been one of the preferred cooking techniques of the health-and weight-conscious, which might explain why even accomplished...
Author: Michael Lomonaco
Pepper pot is an American Indian dish that originated in Guyana, where it is a national dish. "I remember my grandmother would wrap a clean bleached flour...
Author: Eric V. Copage
Succotash is a favorite late-summer side dish. In this creamy soup, we've made it a meal by adding hearty kielbasa sausage.
Author: Carla Snyder, Meredith Deeds
This recipe was inspired by my friend Armen Mehrabyan, who lives in Armenia, where he grows and harvests wild herbs that he makes into teas and essential...
Author: Ana Sortun
Edna Lewis observes that "Greens were one of the most important vegetables in the South. They were considered to have great nutritional value. We hunted...
Author: Molly O'Neill
In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness,...
Author: Ellie Krieger
This makes more chutney than you will need but it keeps well for up to 2 weeks and is nice to have on hand for a quick appetizer spooned over cream cheese...
Author: Phillis Carey
Midsummer marks high season at the farmers market, so why not celebrate with these peach and raspberry muffins? Based on the classic dessert invented by...
Author: Camilla Saulsbury
Serving this tart is a breeze: Both the dough for the crust and the custard filling may be prepared the day before and refrigerated. On the day you intend...
Author: Nick Malgieri, David Joachim
Jonathan found the recipe for these gorgeously puffed, golden brown popovers laced with sharp cheddar cheese and herbs. We would tell you they're addictive...
Author: Jonathan King, Kathy Gunst, Jim Stott
Pork and apples are a classic autumn pairing, the kind of dish that everyone has some version of in their home cooking repertoire. Perhaps it's gilding...
Author: Anne Bramley
These blueberry muffins are the only ones that we've made every day since Foster's opened over a decade ago. That's over four thousand days of blueberry...
Author: Sara Foster
"Good woman's chicken" and its variations (chicken Clemenceau and chicken Pontalba) are among the best dishes in the Creole cookbook. Although there is...
Author: Tom Fitzmorris
Cumin, cilantro, and jalapeños add a decidedly Southwestern accent to this Southern favorite. For a variation, add a can of diced tomatoes along with...
Author: Robin Robertson
This recipe is as much of a mash-up as the idea of Korean tacos in the first place, made famous and trendy by the Kogi BBQ truck in Los Angeles. I took...
Author: Joe Yonan
Author: Madhur Jaffrey
It isn't uncommon to see three or four buckets of cream in Central, West-Central and Tabascan markets: from thin, sweet and fresh to well ripened, thick...
Author: Rick Bayless
Gone are the days when pancakes needed wheat flour, buttermilk, and butter to be delicious. Working from our waffle recipe, these pancakes have none of...
Author: Barbara Kafka
Instead of white cubes of tofu bobbing in this African-style, soup where they look decidedly odd, I puree the tofu with a portion of the finished soup...
Author: Deborah Madison
Author: Marie-Annick Courtier
This oil has a beautiful yellow color. Heating the spices before combining them with oil unlocks their aroma and flavor. Time is important in the preparation...
Author: Debra Ponzek
I know that suggesting homemade ice cream for an easy after-work supper makes me sound as if I'm going into deranged-superwoman overdrive, but may I put...
Author: Nigella Lawson
Preheat your oven to 400°F. Place the potatoes, celeriac and onion in an earthenware-type baking dish. Season generously. Add the garlic, ¾ of the cheese,...
Author: Jamie Oliver
What makes this a Southwest slaw? The combination of sour cream, pickled chile peppers, salsa, cilantro, and cumin. With this flavor punch, you might not...
Author: Robin Miller
This beautiful golden-colored chutney can be served with poultry, pork, and beef, as well as shellfish and fish. It makes a lovely, cooling accompaniment...
Author: Grace Parisi
A classic dessert with a unique twist to guarantee a dramatic and delicious ending to any dinner. I saw this presentation in a magazine; I would love to...
Author: Flo Braker
I didn't grow up eating whole toor dal. In fact, my mother can't recall a time she's eaten this lentil in its whole form, either. It's more common in Western...
Author: Anupy Singla
Stir all the ingredients together in a small bowl until the sugar is dissolved.
Author: Dave Lieberman
Editor's Note: Looking for a tasty appetizer or snack? Look no further than this tasty and traditional Korean dish. Green Onion Pancakes go by several...
Author: Cecilia Hae-Jin Lee
Author: Debbie Gore
Make the dough: Place the milk in a heatproof container and cook in a microwave oven for 1½ minutes. Carefully add the shortening to the milk and set...
Author: Alton Brown
To make the pastry, cut the butter into pieces and rub into the flour with your fingertips, then mix in the egg to give a firm dough. Roll out and use...
Author: Nigel Slater
These nifty combinations of finely diced fruit and all-fruit preserves create nearly instant sauces. Each combination makes enough for four to six 1/3-...
Author: Nava Atlas