Author: Naomi Pomeroy
Author: Isa Chandra Moskowitz
Author: Maggie Ruggiero
The salty cheese and piloncillo makes these gorditas go wonderfully with a hot chocolate or champurrado.
Author: Fany Gerson
Fat pretty much makes the fry. These spuds start off in water, which preps them for the subsequent fryings in beef or duck fat, resulting in irresistibly crunchy, crackly french fries.
Author: Richard Blais
Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow. Can be prepared in 45 minutes or less.
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...
Author: David Waltuck
Author: Victoria Granof
Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!
Author: Trine Hahnemann
Author: Jose Garces
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
Author: Pat Neely
Author: Orah Raia
Author: Eileen Yin-Fei Lo
Author: Nigella Lawson
Author: George Kelso
Author: Suvir Saran
A big soup spoon is the way to go for oil basting.
Author: Chris Morocco
Author: Jeanne Sauvage
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Author: Melissa Roberts