Author: Andrea Albin
Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.
Author: Tara O'Brady
Author: Sara Foster
Author: Serena Bass
Author: Joanne Weir
Author: Kay Chun
Author: Daniel Boulud
Author: Roberto Santibañez
Author: James H. Turner IV
Author: Terrie Achacoso
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Andrea Albin
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always...
Author: Melissa Roberts
Author: Marcelle Bienvenu
Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll love.
Author: Paul Grimes
Author: Joan Nathan
Author: Ming Tsai
In an uncertain world, everybody needs a truly excellent recipe for roast chicken, one that will never, ever fail you. This is it. And although basting the chickens seems like a chore, it will give them...
Author: Donald Link
Author: Anne Stiles Quatrano
Author: Susan Herrmann Loomis
Author: Betty Rosbottom
Author: Hilary Shevlin Karmilowicz
Author: Mary Frances Heck
Author: Rick Tramonto
Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which...
Author: Lillian Chou
Author: Linda Amster