For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade...
Author: Edna Lewis
Author: Gina Marie Miraglia Eriquez
Author: Maggie Ruggiero
Author: Toni Oltranti
Author: Andrea Albin
Author: Elizabeth Green
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Author: Maggie Ruggiero
An easy Braised Fennel recipe
Author: Melissa Roberts
Author: Shelley Wiseman
Author: Melissa Roberts
An easy Red-Wine-Braised Oxtails recipe
Author: Diane Elizabeth Brown
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much...
Author: Gina Marie Miraglia Eriquez
In Austria, warming bowls of goulash soup are served in all kinds of establishments - from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable...
It's important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for a batch of Parma braids or a princess ring. Or make...
Author: Nancy Silverton