Author: Ruth Cousineau
For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries...
Author: Joanne Chang
Author: Grace Young
Author: Suvir Saran
Author: Nigella Lawson
Author: Jane Stern
Author: Jenny Rosenstrach
Author: David Kamen
Author: Lidia Matticchio Bastianich
Author: Andrew Friedman
Author: Bruce Aidells
Author: Pat Neely
Author: Guillermo Payet
Author: Kahlil Arnold
These golden brown fritters, which come from Shvil's Tunisian-Jewish family, are bursting with fresh flavor, thanks to a generous helping of Swiss chard,...
Author: Renana Shvil
Author: Eileen Yin-Fei Lo
This is a spin on a recipe I created for my cooking show, Patricia Heaton Parties. I love the combination of hot, juicy shrimp with a crispy coating and...
Author: Patricia Heaton
Author: Joyce LaFray
Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow. Can be prepared...
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through...
Author: Nick Curtola
Skip the mess of dredging and deep frying with these super-easy mozzarella sticks.
Author: Molly Baz
Author: Julia Child
Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that...
Author: Sheldon Simeon
Author: Adam Rapoport