Author: Alexis Touchet
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner
Author: Edna Lewis
Author: Lora Zarubin
Author: Lillian Chou
Author: Andrea Albin
If you have a food processor, you can make sausage from scratch. Adding pork fat to the meat gives these bite-size sausage patties a tender texture. Call your butcher in advance to make sure he sets aside...
Author: Bruce Aidells
Author: David Kamen
Author: Melissa Roberts
Author: Shelley Wiseman
Author: Roberto Santibañez
Author: Suzanne Goin
Author: Mary O'Callaghan
Author: Bon Appétit Test Kitchen
Author: Julia Child
This new way with latkes is a delicious main course for brunch, too.
Author: Selma Brown Morrow
Author: Bon Appétit Test Kitchen
Author: Georgia Downard
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
Author: Fred Thompson
Author: Kim Bartel
Author: James Peterson
Author: Chris Lilly
Author: Bill Brett
Author: Rick Browne
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....
Author: Eileen Yin-Fei Lo
Author: Artie Bucco
Author: Andrea Reusing
Author: Lillian Chou
Author: Joseph W. DiPerri
No Thanksgiving spread is complete without greens. Stir-fried bok choy, with its almost bitter leaves and sweet, succulent stems, offers a nice touch of simplicity in the middle of a rich meal.
Author: Lillian Chou
A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.
Author: Alison Roman
Author: Diane Rossen Worthington