Author: Andrea Bemis
Author: Jim Jensvold
Author: Kerri Conan
Author: Giada De Laurentiis
Author: Bon Appétit Test Kitchen
Author: Mary Sue Milliken
Author: James Boyce
Author: Tori Ritchie
Author: Jody Adams
Author: Maggie Ruggiero
Author: Paul Grimes
Author: Suzanne Husseini
The little black dress of Italian-American cooking-get the recipe for the stuffed shells here.
Author: Joanne Weir
Author: Steven Raichlen
Author: Jamie Elizabeth Flick
Author: Wuanda Walls
Author: Bernardo Bukantz
Author: Lulu Powers
Dosas are commonly served with a spiced potato filling, sambar (a thin lentil stew) or a savory chutney. Coconut chutney is the standard, but when coconuts...
Author: Tara O'Brady
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine...
Author: Yotam Ottolenghi
Author: Carolyn Clark
Author: Joseph Gomes
Author: Bahija
Author: Gil Martínez Soto
Author: Sheila Lukins
A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.
Author: Lidia Matticchio Bastianich
Author: Rebekah Peppler