Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Author: Bon Appétit Test Kitchen
This classic Spanish dish comes together in a snap when cooked on a baking sheet.
Author: Katherine Sacks
These super-light and airy biscuits, with their peppery bite, are as good alongside a hearty dinner as they are for a savory morning treat with jam.
Author: Katherine Sacks
Author: Marlena Spieler
Author: Douglas Rodriguez
Author: Lillian Chou
Author: Claire Saffitz
Author: Nathalie Benezet
Author: Thomas Keller
Author: Tracey Seaman
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Author: Randi Landriz
We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce-a sweeter, milder variety of blue cheese-and topping them with crisp breadcrumbs.
Author: Victoria Granof
Author: Jeanne Silvestri
Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value....
Author: Drew Ramsey, M.D.
Author: Melissa Roberts
Author: Victoria Granof
Author: Jill Silverman Hough
Author: Anne Marie Gaspard
Author: Bonnie Wilkens Metully
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.
These crispy eggplant fritters are oozing with mozzarella.
Author: Jimmy Bradley