Author: Sarah Tenaglia
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Author: Andrea Albin
In the Greek soup known as avgolemono ("ahv-go-LEH-mo-no"), humble ingredients-chicken broth, lemon juice, eggs, a small amount of rice-morph into a light soup with the consistency of liquid velvet. Although...
Author: Ruth Cousineau
Author: Melissa Roberts-Matar
Author: Ian Knauer
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be...
Author: Lillian Chou
Author: Julian Marucci
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
Author: Melissa Roberts
Author: Kate Fogarty
This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.
Author: Ori Menashe
Avocado leaves are the main flavor in this staple. This black bean paste is the base for memelas, tlayudas, molletes, enfrijoladas, and more.
Author: Bricia Lopez
Author: Gina Marie Miraglia Eriquez
Author: Jeanne Kelley
Author: Ted Allen
Author: Mary Corpening Barber