The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
Author: Kay Chun
Author: Molly Wizenberg
Author: Maria Helm Sinskey
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.
Author: Anna Stockwell
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
Author: Judith Fertig
Author: Marlena Spieler
This soup can be served warm or cool. It's flavored with coconut milk, orange juice, and fish sauce.
Author: Ian Knauer
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Author: Katherine Sacks
Of Iranian origin, ghurmas are thick-sauced, long-simmered stews, spiked with dry herbs and thickened with vegetables. My close friend R. J. Singh, more affectionately called Molu, remembers this particular...
Author: Raghavan Iyer
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
An elegant Indian chicken curry that may be served to the family or at a grand party. Rice is the ideal accompaniment.
Author: Madhur Jaffrey
Author: Stephanie Clarke
Author: Nils Bernstein
Author: Edna Lewis
Author: Jean Thiel Kelley
Author: Ginny Leith Holland
The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event...
Author: Mark Taylor