Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at...
Author: Adina Steiman
Author: Patricia Murray
A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."
Author: Anna Stockwell
Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for...
Author: Lillian Chou
Author: Sheila Lukins
Author: Maria Watson
Author: Maggie Ruggiero
Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this zucchini recipe that brings out the best of zucchini and other squashes.
Author: Bryant Terry
Author: Chitra Joshi
Author: Nika Standen Hazelton
Author: Bon Appétit Test Kitchen
Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly,...
Author: Gina Marie Miraglia Eriquez
Sweet, salty and a little bit of heat is in this perfect basic 5-ingredient dry rub for smoking, grilling and roasting pork.
Author: Justin McChesney-Wachs
Author: Janet Fletcher
Author: Rick Browne
_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared...
Author: Elizabeth Andoh
Author: Paul Grimes
Author: Ted Allen
Author: Lillian Chou
Author: Rebecca Katz
Author: Ruth Cousineau
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts...
Author: Eric Werner
Author: Jan Okun
This gloriously flavored and fabulously beautiful Jeweled Persian Rice Pilaf makes the most superb side dish. The basmati rice is soft and fluffy and cooked...
Author: Claire | Sprinkle and Sprouts
This recipe for green beans almondine combines tender crisp green beans with caramelized shallots, toasted almonds and fresh parsley. It's a delicious...
Author: Brittany Mullins
Author: Lane Crowther