The only trick to this fruit-flecked pie created by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star...
Author: Kamel Saci
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets...
Author: Katherine Sacks
This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you've been warned.
Author: Claire Saffitz
Give vegetables a head start in a hot oven before turning the heat way down. Then lay the fish on top, and let everything finish cooking together.
Author: Chris Morocco
A little bit Thai, a little bit comforting, and a little bit refreshing, this one-bowl dinner showered in pea shoots and fresh herbs hits all the sweet...
Author: Anna Stockwell
These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City.
Author: Wilson Tang
Some people might be afraid of cooking chicken hearts, but they're not that much different from any cut of dark chicken meat. These morsels of muscle are...
Author: Jason Wang
This classic German spice mix can be used anywhere you want a dash of warm, Christmas-y spice.
Author: Luisa Weiss
This spin on the frozen margarita adds a sweet-tart flavor with frozen raspberries and a hint of spiciness from fresh ginger.
Author: Matt Duckor
The most popular person at any Japanese street festival is the yakisoba guy. Standing at a small cart with a hot griddle, he wears a twisted hair band...
Author: Masaharu Morimoto
You don't need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.
Author: Harneet Baweja
This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger,...
Author: Antoni Porowski
Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach. Form the (gluten-free!)...
Author: Anna Stockwell