Guadalupe Moreno's tinga de pollo makes for a delicious filling in this tamales formula from Alicia Villanueva of Alicia's Tamales Los Mayas in Hayward,...
Author: Tejal Rao
This is a whole wheat version of the crust I learned to make from Diane Kochilas at her cooking school in Ikaria.
Author: Martha Rose Shulman
Bruised apricots, smashed berries and or overripe pears are just some of the fruit that can be made into a shrub, a tart drinkable vinegar that is softened...
Author: Kim Severson
Author: Rosie Schaap
This is a good recipe for after the holidays, when a ham bone is on hand. Try it in place of stock for a risotto or soup.
Author: Sara Bonisteel
Author: Jonathan Reynolds
Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish...
Author: Ian Fisher
There is an edge of obsessiveness to carbonara - and I gave in to it completely by starting to make my own guanciale, the cured pig cheek central to most...
Author: Ian Fisher
In many South Asian households, making yogurt is standard practice. The writer Priya Krishna's father has been making yogurt at the family's home in Dallas...
Author: Priya Krishna
Author: Barbara Kafka
For the beloved British holiday cocktail the Snowball, commercially bottled advocaat is the way to go. But purists will prefer to make this Dutch favorite...
Author: Rosie Schaap
For the flour here I use the same 70 percent whole grain flour to 30 percent starch (like potato starch, arrowroot or cornstarch) that I used in my whole...
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
Hidden within the pit of an apricot is a kernel, or noyau, rife with the perfume of almonds, vanilla, apricots and lilies. The fragrance is intoxicating,...
Author: Samin Nosrat
Camila Ramos, a founder of the Miami coffee shop All Day, has worked out a formulation that will appeal to coffee obsessives who are ready to take their...
Author: Oliver Strand
Author: William Grimes
Author: Steven Stern
After Thanksgiving, I use the turkey carcass to make a rich-tasting stock that I can pull out of the freezer in the months ahead to use in risottos, soups...
Author: Martha Rose Shulman
Author: Jeff Gordinier
Mooncakes are pastries timed to the Mid-Autumn Festival, a holiday that celebrates the commencement of the harvest season, and this variety is specific...
Author: Clarissa Wei
The meat manipulators at the Meat Hook in Brooklyn have come up with a fresh L.A.-style chorizo the likes of which New York has never seen, vivid orange...
Author: Pete Wells
Author: Florence Fabricant
Author: Barbara Kafka