This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness-an enticing...
Author: Roberto Santibañez
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...
Author: Daniela Soto-Innes
Author: Raquel Carena
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...
Author: Monte Farber and Amy Zerner
Author: Lidia Matticchio Bastianich
Author: Victoria Granof
Author: Andreas Viestad
Author: Jayne Cohen
Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble. But the Chinese words for carrot and daikon are...
Author: Lillian Chou
Author: Susanna Foo
Traditional pot stickers, complete with fresh dough and the requisite number of pleats, are best saved for a special occasion. This version, made with...
Author: Andrea Albin