Author: Sara Dickerman
With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah.
Author: Kemp Minifie
Author: Erika Lenkert
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
Author: Susan Reid
Author: Douglas Rodriguez
Author: Lillian Chou
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: Joy Ackerman
Author: Terry Gibralter
Author: Ian Knauer
Author: Sheila Lukins
Author: Rhoda Boone
Author: Bruce Aidells
Author: Andrea Albin
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable...
Author: Anna Stockwell
Author: Ruth Cousineau
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
A recipe for quick-cooking chicken and zucchini enchiladas.
Author: Rhoda Boone
Author: Tom Colicchio
Author: Lillian Chou
Author: Anthony Bourdain
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding...
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez
Chipotle aioli and sushi-grade tuna crown these modern tostadas, which come from Contramar, a lauded Mexico City seafood restaurant.
Author: Sara Deseran
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places...
Author: Claire Saffitz
Author: Bruce Aidells