Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

October 2012 - Page 3 of 10

  • Recipe

    Tostadas with Mashed Black Beans

    When we have a pozole party, we always serve whole tostadas spread thick with refried beans along with the pozole. When frying the tortillas for the tostadas, cook them a…

  • Recipe

    Twinkie Bundt Cake

    This cake is essentially an enormous from-scratch version of the iconic American snack cake, with the vanilla flavor amplified and made with pronounceable ingredients. It's golden and terrifically moist, and…

  • Recipe

    Vanilla Cloud Cake

    This cake is something special, living up to its ethereal name, with a serious punch of vanilla flavor. Have an empty wine bottle or similar vessel at the ready for…

  • Recipe

    Glazed Vanilla Bean Doughnuts

    Warm fried dough. Sweet vanilla bean glaze. Enough said.

  • Recipe

    Italian Wedding Soup (Italian Meatball Soup)

    Italian wedding soup, or minestra maritata, doesn’t really have much to do with weddings at all. It’s said to get its name from the “marriage” of the ingredients—meat, greens, and…

  • Moveable Feast

    Devil’s Food Cupcakes with Vanilla Bean Buttercream

    Devil’s food is a classic American chocolate cake, though there’s no exact definition of what it means. Generally Devil’s food is made with cocoa instead of chocolate (though this recipe…

  • Recipe

    Red Velvet Cupcakes with Cream Cheese Frosting

    Unlike many red velvet cake recipes, this cupcake from San Francisco pastry chef Elizabeth Falkner is about so much more than the bold color: it’s packed with flavor to match.…

  • Recipe

    Steamed Chicken with Preserved Black Beans and Ginger

    What’s remarkable about this dish, from San Francisco chef Charles Phan, is that instead of developing flavor step-by-step, you stir together a bunch of ingredients—chicken, ginger, soy sauce, preserved black…

  • Recipe

    Swiss Chard and Ricotta Dumplings

    Don’t let the Swiss chard fool you; there’s very little that’s healthy about this dish from Portland, Oregon, chef Christopher Israel. But who cares about healthy? What you get if…

  • Recipe

    Simple and Delicious Enchiladas

    This fruity and spicy dried red chile sauce, made with dried New Mexico and ancho chiles, turns ordinary corn tortillas and a few drizzles of sour cream into a feast.…