Author: Gail Conde
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also...
Author: Gil Marks
Author: Bon Appétit Test Kitchen
Author: Georgia Downard
As with most of the sweets in Southeast Asia, you can eat Coconut Milk Sticky Rice as a snack or serve it as dessert.
Author: Jeffrey Alford
Author: Molly Stevens
Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides a layer of richness.
Author: Todd Richards
Author: Dodie Thompson
Author: David Wells
Author: Andrea Bemis
Author: Liza Davies
Author: Lori Longbotham
Author: Anita Hacker
Author: Rick Browne
Author: Gretchen Holt-Witt
Author: Ruth Cousineau
Author: Lidia Bastianich
Author: Gina Marie Miraglia Eriquez
Author: Molly Stevens
Author: Ti Martin
Author: Giada De Laurentiis
This popular breakfast food is also a late-night favorite after a good "lime." "Lime" is the Trini term for "hanging out." On Friday and Saturday nights, smart doubles vendors take to their stations to...
Author: Ramin Ganeshram
Author: David Lebovitz
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with...
Author: Ruth Cousineau
This method of roasting salmon cubes at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside.
Author: Sabrina Ghayour
Walnuts add a bitter, earthy element to this simple dessert-and a scoop of vanilla ice cream wouldn't hurt.
We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo,...
Author: Gina Marie Miraglia Eriquez
In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.
Author: Gina Marie Miraglia Eriquez
Author: Suzanne Goin
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they...
Author: Katherine Sacks