Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty…
What makes these cookies truly “perfect” isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill…
Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at…
This is a great way to use up all the bits: a bag of frozen berries, those oats in the…
Fiesta refried beans are a must for quinceañera celebrations in the state of Sonora, and variations can be found in…
In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer…
This cake celebrates the sweet, jamlike texture of juicy ripe figs against the backdrop of a fragrant almond cake, with…
If you’re trying to replicate the carne asada experience in Sonora, there are rules to follow: Diezmillo (chuck roll) and…
Goan cuisine is known for its bold use of sourness, heat and spices. Seafood occupies an important position in Goan…
This easy pineapple-carrot cake first ran in The New York Times Magazine in the spring of 1972, and it is…
Cooked millet has a taste and aroma that’s subtly reminiscent of raw hazelnuts, and as with hazelnuts, toasting millet first…
A generous amount of olive oil in the dough gives this flatbread its especially crisp edges, and a soft, bready…