Author: Charlotte Fekete
Author: Sheila Lukins
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
Author: Lisa Ferro
Author: Molly Stevens
Author: Carole Chernick
Author: Shelley Wiseman
Author: Ellie Krieger
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer...
Author: Del Zimmerman
(Recipe video above) Southern baked beans in a thick savoury sauce with a touch of sweet and hint of tang. Loaded with BACON! Serve as a side, or have...
Author: Nagi
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking,...
Author: Marion Cunningham
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
Author: Alison Roman
Author: Ruth Jacobson
Author: Edna Lewis
Author: Diane Rossen Worthington
Author: Lynne Rossetto Kasper
Author: Sara Forte
Author: Adam Perry Lang
Recipe video above. Crunchy wedges seasoned so they taste like the wedges you can get from the freezer section at the supermarket! I found that the trick...
Author: Nagi | RecipeTin Eats
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment...
Author: Stephen Gontram
Author: Gina Marie Miraglia Eriquez
You can make and chill these mashed potatoes up to two days before the big night.
Author: Chris Morocco
Author: Rick Browne
This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which...
Author: Joan Nathan