Author: Jeanne Thiel Kelley
Author: Ruth Cousineau
Author: Dorie Greenspan
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Author: Claudia Fleming
Author: Erika Lenkert
This isn't a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.
Author: Chris Morocco
Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as you grit your teeth and marvel at your family.
Author: Isa Chandra Moskowitz
Serve these wings with the hot-and-sour coleslaw.
Author: Susan Feniger
Author: Melissa Roberts
This needs to chill overnight, so plan accordingly.
Author: Lillian Chou
Covered Apple Cake (Gedeckter Apfelkuchen) is one of the cakes you're sure to find in almost every single bakery across Germany. To make it, you line a springform pan with a sweet short pastry, fill the...
Author: Luisa Weiss
Author: Todd Taverner
Author: Gabrielle Hamilton
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
Author: Lisa Mayfield
Author: Elizabeth Karmel
Author: Leslie Glover Pendleton
Author: Michael Anthony
Author: Anita L. S. Eberhardt
Author: Joseph Gomes
Old Bay Seasoning is the brand name of a blend of herbs and spices produced in Maryland by McCormick & Co. It is often used in crab recipes along the Atlantic coast.
Author: Asha Gomez
Author: Jean Anderson
This milky black tea mixes the sweet spiciness of dried ginger with piney-fruity-minty green cardamom and the brash, earthy heat of black pepper.
Author: Leena Trivedi-Grenier
Author: Rick Rodgers
Author: Farid Zadi