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Ayala, which contains the classic combination of salt, pepper and rosemary—is a trio that always tastes great with chicken. Here it flavors both th...
Simple to execute but complex in flavor, with almost all the crispy goodness of frying thanks to mayonnaise (which subs in for the oil and eggs, an...
When I had to create a banana bread recipe for a baking magazine, I realized that banana bread is the perfect vehicle for the heat of pepper or chi...
Our Ayala blend lends a herbaceous and garlicky zest to a classic Thanksgiving stuffing, perfectly balancing savory bacon, sausage, or mushrooms.
Frena bread is a traditional Morrocan bread with many different versions and cooking methods. It is similar to a pita but has more of a bread textu...
This flatbread, which is my take on pita, is tender thanks to the addition of chickpea flour. It also has loads of flavor since it’s flecked with s...
Baking does not have to be complicated and a 3-ingredient recipe will prove my point. You can of course make your own puff pastry but a store boug...
The first thing that comes to mind at the end of summer is apple season, which means it’s time for apple cider doughnuts! I’ve gone apple picking a...
My son loves these (though he calls them tacos). This recipe simplifies the enchilada process and can be ready in about a half hour start to finish...
Olives and feta cheese add briny saltiness to this pasta, while the eggplant softens to tenderness while retaining a little bite.
This simple and delicious stuffed tomato recipe by chef Eric Ripert is a perfect way to use the last tomatoes of the season. Kindly provided by our...
I think that frozen puff pastry is an essential thing to have. You can use it for so many dishes, savory or sweet. In this case i had a couple of v...
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