(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves...
Author: Zarela Martinez
Author: Madeline Sims Ford
Author: Tom Douglas
Author: Chris Lilly
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Author: Gina Marie Miraglia Eriquez
Author: Cindy Mushet
Author: Mariana Crespo
Author: Giada De Laurentiis
Author: Gina Schild
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more...
Author: Anissa Helou
Author: Sheri Castle
Author: Charmaine Haravey
Author: Elinor Klavins
Author: Lidia Matticchio Bastianich
Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too...
Author: Ellen Chao
Author: Gil Marks
Author: David Wells
The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.
Author: Vivian Howard