Author: Ruth Cousineau
Author: Nigella Lawson
Author: Suvir Saran
Author: Grace Young
Author: Jenny Rosenstrach
Author: Jane Stern
Author: David Kamen
Author: Lidia Matticchio Bastianich
Author: Andrew Friedman
Author: Pat Neely
Author: Kahlil Arnold
Author: Guillermo Payet
Author: Bruce Aidells
These golden brown fritters, which come from Shvil's Tunisian-Jewish family, are bursting with fresh flavor, thanks to a generous helping of Swiss chard,...
Author: Renana Shvil
Author: Eileen Yin-Fei Lo
Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow. Can be prepared...
This is a spin on a recipe I created for my cooking show, Patricia Heaton Parties. I love the combination of hot, juicy shrimp with a crispy coating and...
Author: Patricia Heaton
Author: Joyce LaFray
Skip the mess of dredging and deep frying with these super-easy mozzarella sticks.
Author: Molly Baz
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through...
Author: Nick Curtola
Author: Julia Child
Author: Aran Goyoaga
Author: Sharon Lebewohl