A simple, pleasurable contrast: Sweet, milky mozzarella is paired here with slightly bitter radicchio, blackened and smoky from high heat.…
Jeon are savory Korean vegetable, meat or seafood pancakes bound with the most basic batter: flour, cornstarch and water. Because…
This sweet-savory, crunchy-creamy dish nods to California summers, when a drive to the market can often end with avocados and…
This recipe embraces any beans you’ve got in your pantry. Canned beans are easiest, but fresh shelled beans can be…
In the world of fresh pastry, few things are quicker than churros – those crullerlike strips of crisp fried dough…
This soup, an adaptation of one found in Thomas Keller’s “Bouchon,” should be approached as a labor of love; it…
George Washington Carver, the botanist, educator and inventor, was known as “the peanut man,” but he geeked out over sweet…
Ina Garten’s 12th cookbook, “Modern Comfort Food,” was published in October 2020. As always, she seemed to have her finger…
Salty, fried halloumi cubes are the star of this bright and lemony kale and brussels sprouts salad. Crispy, melty and…
Bricklayer-style beef, or puntas al albañil, made with tender pieces of beef, salty bacon and sometimes chorizo in a chunky…
According to Dr. Adalberto Peña de los Santos, the director of the International Nacho Festival, in Piedras Negras, Mexico, there…
The first nachos were said to have been invented in Piedras Negras, Mexico, in 1943, with just three ingredients. As…