Heat the oil in a pan on a medium heat setting. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds. Add the
Makes about 36 There are as many variations of empanadas as there are cooks in Argentina. This version was developed by BA contributor Gaby Melian, who is from Buenos Aires and was taught as a little by
One autumn in New York, in 1972, the most famous jazz musician in the world tried to take a right turn at 60 mph off the West Side Highway and totaled his Lamborghini Miura. A bystander found Miles Davis
Matty Matheson's gooey, cheesy beef lasagna recipe is so easy to make and tastes better than the stuff from your childhood. Few dishes inspire an instant state of bliss as much a stack of gooey, cheesy
A lot of people who aren’t subscribed to a music streaming service like Google Play Music or Spotify like listening and discovering new tracks on YouTube. In a way this is a great option but it’s far ideal.
“There are kind of two types of cookbooks out there,” chef Jet Tila, frequent Food Network contestant, host, and judge says. “There is the ‘Yo, slap a bunch of this on this, pow, bang, zoom,’” the succession
Author Notes: Ribs that ditch the low-and-slow doctrine and make you popular anyway, first published in July 2009 in Gourmet Magazine. Knauer's bake-then-grill tactic isn't new for home-cooked ribs --
Whether it’s made from scratch or store-bought, sausage always tastes best on the grill. It’s the secret ingredient in flavorful dinners, adding a kick to everything from jambalaya to pasta. But grilling