These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked...
Author: Sohla El-Waylly
Author: Lillian Chou
Author: Ming Tsai
Author: Pat Neely
Author: Lidia Matticchio Bastianich
Author: Joyce LaFray
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary...
Author: David Waltuck
Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that...
Author: Sheldon Simeon
Author: Melissa Roberts
The salty cheese and piloncillo makes these gorditas go wonderfully with a hot chocolate or champurrado.
Author: Fany Gerson
Author: Lillian Chou
Author: John Currence
Author: Lidia Bastianich
Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian...
Author: Alexis Touchet
Author: Jose Garces