Author: Ryan Magarian
Author: Gina Marie Miraglia Eriquez
I have been experimenting with a few recipes that I found on Newman's Own web site and this one was real winner! Didn't calculate marinating time of one hour.
Author: Manami
Author: Wendy Popp
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass,...
Author: Anna Stockwell
Author: Jean Georges Vongerichten
This is my version of a traditional Thai raw salad with a mildly spicy seasoning. I acquired the original recipe from the Blue Elephant Cooking School. The dried shrimp does tend to give this dish a strong...
Author: Chrissyo
Author: Jeanne Thiel Kelley
For me, a steak is a steak - this is really all about the sauce. Let your tongue be your guide - the malagueta pepper is a very hot pepper. It has a range of 60,000 to 100,000 Scoville units, about the...
Author: SusieQusie
Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.
Author: Alison Roman
Author: Gina Marie Miraglia Eriquez
The national drink of Martinique uses rhum agricole, which is distilled from fermented, fresh-pressed sugar cane juice. It's prepared simply, without ice.
Author: Shannon Mustipher
Author: Ming Tsai
Author: Gina Marie Miraglia Eriquez
Makrut lime leaves give this spiced nut mix its citrusy, floral notes. Can't find any? Just double the lime zest.
Author: Bon Appétit Test Kitchen
Here's an idea for leftover citrus flesh: Use the juice to make curd, then gift it in jars.
Author: Douglas Rodriguez
Author: Mark Bittman
Adding sweetened condensed milk to the crust gives this avocado cheesecake a candy-like texture that reminds me of a Twix bar.
Author: Nadine Levy Redzepi
Author: Lora Zarubin
Author: Kevin Taylor
The squash and cabbage greens are seasonal and healthy, but you can add whatever veggies you like.
Author: Camille Becerra
Sure, you could use just one kind of potato for this side dish, but we think the more, the better. Look for different varieties of potatoes that are around the same size for even roasting. Once roasted,...
Author: Anna Stockwell