Author: Paul Grimes
Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great,...
Author: Sara Jenkins
Author: Anna Stockwell
Author: Lidia Matticchio Bastianich
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting...
Author: Eleanor Topp
Author: Cathal Armstrong
Author: Matt Lee
Author: Buffalo Mountain Lodge
Author: Roger Berkowitz
Author: Ian Knauer
Author: Andrea Reusing
Author: Eleanor Topp
Author: Anton Nocito
Author: Kemp Minifie
Author: Ian Knauer
Author: Darina Allen
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher,...
Author: Bruce Aidells
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils...
Author: Dorie Greenspan
Author: Andrew Weil, M.D.