Author: Gina Marie Miraglia Eriquez
Author: Kemp Minifie
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly...
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in crisp, crackly skin that gives way to moist flesh,...
Author: Ian Knauer
This recipe can be prepared in 45 minutes or less.
Author: Maggie Ruggiero
The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size,...
Author: Ian Knauer
Author: Faith Heller Willinger
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.
Author: Paul Grimes
Author: Paul Grimes
An easy Coconut Rice Pudding recipe
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with...
Author: Shelley Wiseman
Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.