Author: Anton Nocito
Author: Sheila Lukins
Author: Myron Mixon
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between...
Author: Betty Liu
Author: Mike Lata
This piquant condiment jars wax beans in a solution of turmeric and dry mustard.
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight...
Author: Bruce Aidells
Author: Deborah Madison
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper...
Author: Eleanor Topp
The garlicky hands-off sauce for this pasta is roasted entirely in the oven, which intensifies the flavor of canned tomatoes.
Author: Dawn Perry
Author: Miche Bacher
Author: Myron Mixon
Author: Marina Riccardi