The Day of the Dead is truly a holiday for food lovers.
For me it's when the sun starts to get lower. Once the sun starts to melt closer to the southern…
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Egg sambal “shakshuka” recipe from “Ottolenghi Comfort”
Put 3 tablespoons of oil in a large frying pan (for which there is a lid), about 10 ¼ inches/26…
Burgette Salmon Belly Burgers Recipe
Chef Sean MacDonald's salmon belly burger from Bar Monette and Burgette in Santa Monica swaps beef for fish and pickled…
Matthieu de Pasjoli croque recipe – Los Angeles Times
This buttery, toasty, crunchy, melty grilled cheese sandwich (it might just be the best grilled cheese sandwich you've ever made)…
Jordan Kahn's Cuban Pork Belly Recipe
Chef Jordan Kahn, of Vespertine, Meteora and Destroyer, makes his take on Cuban sandwiches, which he calls “a deeply nostalgic…
Shiitake scramble
Valerie Gordon's shiitake scramble recipe transforms eggs and mushrooms into a delicious breakfast.
Buttery Shrimp with Dill Recipe (Garides Me Ánitho)
Season the shrimp with salt and add them to the pan in one layer. Increase the heat to medium and…
Ann Arbor Schnecken (Sticky Nut Rolls) Recipe by Joan Nathan
Sticky pecan rolls, cut into concentric circles and toasted on a buttered griddle, were the irresistible draw of Ann Arbor's…
Kai Jiew (Thai Style Omelette) Recipe from Holy Basil with Prik Nam Pla
There's no substitute for the low tables and frenetic energy of Holy Basil Thai restaurant, but it's possible to recreate…
Pezzetti Fritti (Mixed Fried Vegetables) Recipe
One of my favorite early memories of Rome is of a food and wine festival organized by kosher catering company…