Author: Floyd Cardoz
Author: Lora Zarubin
Author: Julia Child
Author: Amelia Saltsman
Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that...
Author: Sarah Copeland
Author: Sheila Lukins
Author: Paula Wolfert
Author: Lidia Matticchio Bastianich
Author: Charlotte Fekete
Author: Jacques Pépin
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward...
Author: Ian Knauer
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of...
Author: Edna Lewis
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a...
Author: Bon Appétit Test Kitchen
Author: Dave Kovner
This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night...
Author: Lillian Chou
Author: Nancy Oakes
Author: Victoria Granof
Active time: 20 min Start to finish: 20 min
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with a crusty...
Author: Anna Stockwell
A mix of wild mushrooms lends an earthy touch to this creamy classic, but it's the spice-spiked fried onions that will likely garner all the "wows."
Author: Mindy Fox
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength...
Author: James Beard
Author: Bon Appétit Test Kitchen
Author: Leah Koenig
Author: Sara Foster
Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine....
Author: Sharon Flynn
Author: Reyna Simnegar