Author: Jill Ringer
Author: Victoria Granof
Author: Serena Bass
Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore...
Author: Bich Minh Nguyen
Author: Teri Lyn Fisher
Author: Sally Gilmour
Author: Joseph W. DiPerri
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary...
Author: David Waltuck
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party...
Author: Melissa Roberts
Author: Irma S. Rombauer
Author: Ted Allen
Author: Judy Harmon
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum,...
Author: Eben Freeman
Author: Anton Nocito
Author: Erika Lenkert
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked...
Author: Cindy Vogels