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, Calif. Ms. Villanueva shared her recipe with Leticia...
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
Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread...
Author: Ian Fisher
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 with sugar and time. The base needs to sit overnight,...
Author: Kim Severson
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: 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 grain gluten-free muffins a few weeks ago. It is...
Author: Martha Rose Shulman
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 Italian versions of the dish. There's no real need...
Author: Ian Fisher
Author: Craig Claiborne And Pierre Franey
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 cold brew to the next level. All Day uses paper...
Author: Oliver Strand
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 for as long as she can remember, using a yogurt...
Author: Priya Krishna
Author: Barbara Kafka
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, simultaneously familiar and indescribable, and...
Author: Samin Nosrat
Author: Jonathan Reynolds
Author: Jeff Gordinier
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 from scratch.
Author: Rosie Schaap
Author: Steven Stern
Author: William Grimes
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 and stews. The stock is easy to make but requires...
Author: Martha Rose Shulman