Author: Chuck Hughes
This egg-less pasta dough-perfect for hand made shapes, like orrechiette, cavatelli and pici-quickly comes together in the food processer. For an even...
Author: Katherine Sacks
Author: Diana Barrios Treviño
Author: Francois Payard
Author: Brian Smith
Author: Sheila Lukins
Author: Gina Marie Miraglia Eriquez
Author: Claire Saffitz
Author: Amy Finley
Author: Rhoda Boone
Author: Melissa Roberts
A creamy, sweet carrot purée takes the place of tomato sauce in this unexpected pizza. Buy carrots with the greens still attached: the bitter carrot fronds...
Author: Anna Stockwell
Author: Louisa Shafia
If quinces are unavailable or you want a shortcut, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it...
Author: Claire Saffitz
Author: Matthew Mitchell
Author: James Beard
A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author: Sarit Packer
Author: Shelley Wiseman
Author: Pableaux Johnson
Author: Jessica Koslow
Author: Inez Valk-Kempthorne
Author: Eli Kulp
Virtually every tortería serves this torta, split hot dogs griddled and tucked inside bread. Instead of ketchup and relish, you dress your dog with all...
Author: Roberto Santibañez
Author: Leah Balk
Author: Stephanie O'Dea
Author: Catherine McCord
Author: Nick Fauchald
Of course, you can always take a simple store-bought rotisserie chicken to a picnic, but this Indian spin is way more fun. We love the chickpea layer so...
Author: Paul Grimes
Author: Eugenia Bone
"Don't try this with iceberg," advises Roberta's chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side...
Author: Carlo Mirarchi
Check your authenticity meter at the door: This is the speediest, least traditional-and most fun-ramen ever invented.
Author: Jesse Houston
Sub spinach for kale if you like.
Author: Claire Saffitz
A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.