Author: Gina Marie Miraglia Eriquez
Author: Virgilio Martinez
Author: James Oseland
Author: Bryant Terry
Author: Lisa Ahier
Author: Katie Chin
Author: Gina Marie Miraglia Eriquez
Golden Crisp Daikon Cake with Spicy Herb Soy Sauce
Author: Roberto Santibañez
Author: Jeffrey Brana
Author: Lisa A. Wilson
Author: Bon Appétit Test Kitchen
Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
Author: Chris Morocco
An Indian-inspired version of the French classic, layered with eye-opening flavors (yes, it hurts so good), this is a great side dish with any of the meat offerings in this book. I love to serve it for...
Author: Raghavan Iyer
To keep shrimp tender, don't let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.
Author: Andy Baraghani
Author: Dawn Perry
Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.
Author: Andrea Reusing
Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.
Author: Steven Raichlen
Author: Alison Roman
Dried guajillo chiles and New Mexico chiles can be found in some supermarkets and at specialty foods stores and Latin markets.
Author: Bon Appétit Test Kitchen
Author: Soa Davies
This light, spicy soup is delicious hot or chilled. The sautéed aromatics turn the broth a rich red-orange, more reminiscent of tomato than watermelon. See if your guests can guess the main ingredient....
Author: Adeena Sussman
Author: Jill Norman
For this nontraditional okonomiyaki recipe, you need to julienne the potato. Use a mandoline with the shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips....
Author: Josh Walker
Author: Rick Bayless