The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut....
These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
Author: Andy Baraghani
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender;...
Author: Raquel Carena
A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic...
Author: Brigid Washington
Because cauliflower steaks are held together by the piece of stem at the base of each head, you can really only cut two thick steaks per cauliflower. Save...
Author: Claire Saffitz
Once you are on a national TV show called Throwdown with Bobby Flay, and you best him with these dumplings, whatever culinary fame you aspired to is gone,...
Author: Sohui Kim
The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple...
Author: Anna Stockwell
This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so...
Author: Dennis Prescott
This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.
Author: Anna Stockwell
This masala chai recipe highlights the bright, citrusy and fiery notes of fresh ginger. Make this South Asian spicy milky black tea at home!
Author: Leena Trivedi-Grenier
Every Soul and Southern kitchen has a good all-purpose seasoned flour to use for frying or my Oxtails with Boiled Peanut Stew. This will keep for months...
Author: Todd Richards