How to make ‘Caesar’ Brussels sprouts like Josef Centeno
This recipe comes from the just-published first cookbook Centeno wrote with Betty Hallock, “Bäco: Vivid Recipes from the Heart of Los Angeles.”
This Hanoi-style beef pho needs no sauce
Pho aficionados argue that Hanoi-style pho is the purest form out there. Give Andrea Ngyuen’s northern-style beef pho recipe from “The Pho Cookbook” a try.
Tartine’s buckwheat crêpe for every occasion
Perfect for breakfast, lunch or dinner, these buckwheat crêpes are just one of the many recipes for the modern, everyday home cook in Elisabeth Prueitt’s latest book, “Tartine All Day.”
A picture-perfect baked ricotta, orange blossom and date pie
Authors Phoebe Wood and Kirsten Jenkins share a Middle Eastern-inspired recipe for a baked ricotta, orange blossom and date pie from their book, “The Pie Project.”
Jeremy Fox’s spring peas with white chocolate and macadamia nuts
Nothing says spring like chef Jeremy Fox’s recipe for English peas with white chocolate and macadamia nuts. You can find it in his new cookbook, “On Vegetables.”
Go ahead. Try baking this pistachio cherry Danish in a cast-iron skillet.
Think warm, sticky bread loaded with swirls of sweet pistachio paste, crunchy nuts and tart cherries. If you’re looking for a brunch option that’s sure to impress, this is your dish. Courtesy of food writer Charlotte Druckman.
Skip the dunking and try this ‘Cookies ‘n’ Milk’ pie
Vegan baker Clara Polito brings together the best of both worlds with a chocolate chip cookie pie topped with sweet milk pudding. The recipe is from her new book, “Clara Cakes.”
Hello, my name is… fresh ginger frozen yogurt
Rising temperatures call for an ice cream report. For that, we turn to Dana Cree. She shares a fresh ginger frozen yogurt recipe from her new book, “Hello, My Name Is Ice Cream.”
Spice things up with a Libyan aharaimi for Passover
Try something new this Passover with author Joan Nathan’s aharaimi, a spicy Libyan fish tagine from her new cookbook, “King Solomon’s Table.”
Try your hand at Melissa Clark’s herbed Parmesan Dutch baby
Clark says her Dutch baby is the perfect accompaniment to any meal or a fun hors d’oeuvre at a dinner party. Tear off a piece and enjoy with a sip of a gin martini.