Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and more vegetal ones-anything lima-like-will produce...
Author: Lukas Volger
Author: Roberto Santibañez
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....
Author: Joan Nathan
Make this cabbage-wrapped bacon and cheesy mashed potato pie, share a toast to St. Patrick's Day with your friends, and watch all of your late winter blues disappear.
Author: Anna Stockwell
This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and the presentation is striking - ruffled Napa cabbage...
Author: Lillian Chou
Author: Rick Rodgers
Author: Selma Brown Morrow
You'll never look at onions the same way again! This wonderful side dish goes well with beef, pork or chicken, or it can be a geat little meal in itself!
Author: Kimber
This eggy, cheesy pie is a great seasonal side dish in place of potatoes, rice, pasta, etcetera.
Author: SSHODGDON
This dish is good hot or at room temperature. I serve it as a side when the kids want mac and cheese for dinner. They do not eat it, but it makes me feel grown-up. It is very tasty.
Author: Syd
Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
Author: Marielle Ainsworth
Author: Rick Bayless
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and...
Author: Rhoda Boone
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of white sandwich bread, not the packaged sliced stuff,...
Author: Edna Lewis
I wasn't able to find a recipe like this for rutabaga anywhere, so I came up with one on my own, and it was fantastic! Just make sure that you thoroughly cook your rutabaga--it's not so good when it still...
Author: Laila Roscoe
Author: Veronica Chambers
Author: Tom Colicchio
Author: Engin Akin
This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes...
Author: Nadege Fleurimond
Author: Vanessa R. Anderson
Author: Reed Hearon
Author: Robin Donovan
Author: Bruce Aidells
No one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Serve the chakalaka with grilled meats or fish, stews, rice...anything.
Author: Hawa Hassan
Author: Diane Kochilas
Author: Bon Appétit Test Kitchen
Author: Paul Grimes