Hannukah
Writer Periel Aschenbrand learned how to make these onion-sweetened potato pancakes from her late grandmother, who es...
Bruce Aidells recommends letting the brisket rest in the braising liquid overnight, then reheating the sliced meat in...
Although Wolfgang Puck is best known for putting smoked salmon, caviar and dill-flecked crème fraîche on hi...
This recipe is based on a preparation that originated in Rome's Jewish ghetto. It is one of Palma D'Orazio's most req...
Pastry chef Nicole Plue, of Julia's Kitchen at Copia in Napa Valley, was intrigued by a recipe she discovered for mat...
Grant Achatz's favorite comfort food is a simple roasted chicken. To give the bird extra flavor, he rubs garlicky...
These buttery, onion-flecked, pull-apart rolls are an irresistible cross between Parker House classics and bialys.
Kate Neumann reports that whenever she offers bomboloni (Italian donut holes) on the dessert menu at her restaurant, ...
To ensure that these delectable little fried cakes are crisp, squeeze as much liquid as possible from the shredded po...
For dinner parties, Jing Tio makes a supremely juicy roasted chicken adapted from a recipe by chef Mohammad Islam of ...
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