Author: Bruce Cost
Author: Susanna Foo
This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness-an enticing...
Author: Roberto Santibañez
Author: Louisa Thomas Hargrave
flavorful steamed gluten with a nice outside crust, topped with wild mushroom white wine reduction. the sauce can be made with whatever mushrooms you have...
Author: spiritussancto
Author: Jayne Cohen
Sformati, a molded Italian egg dish, are something like a soufflé, light and soft, but not as airy and can be sweet or savory. They often have a bechamel...
Author: Monte Farber and Amy Zerner
Sticky rice is the main event at the northern Thai table. Small bites of each dish are put on the diner's plate, then a walnut-size amount of rice is formed...
Author: Martin Boetz
Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble. But the Chinese words for carrot and daikon are...
Author: Lillian Chou