Baking a single large-format tamal in a foil-covered pan set in a roasting pan of hot water produces a similarly tender texture to the corn husk-wrapped variety. The result is a moist, barely sweet cake...
Author: Daniela Soto-Innes
Steaming unlocks the succulence of okra. Here, the pods are tossed with slivered ginger and a Vietnamese-inspired scallion oil in an all-purpose dish that's great with grilled steak or chicken, or with...
Author: Maggie Ruggiero
Sformati, a molded Italian egg dish, are something like a soufflé, light and soft, but not as airy and can be sweet or savory. They often have a bechamel sauce as a base, but here is an example using...
Author: Monte Farber and Amy Zerner
Author: Lidia Matticchio Bastianich