A simple, creamy twist on a classic pudding, created by Houston chef Anita Jaisinghani, to share with friends and neighbors ...

For decades I’ve admired Chef Jacques Pepin. As a cookbook author, teacher, and PBS TV star, he changed the way I cook and think. Recently I took great delight when Food and Wine magazine arrived. His ...

Properties: Tiny and hard when uncooked and large, sticky and chewy when cooked. Flavor: They are flavorless but tend to take on any other flavors you are cooking with. Uses: Desserts like pudding, ...

It's so good, I make it at least once a month. My husband has a real thing for pudding. Ever since he was a child, he has loved pudding in all forms—chocolate, butterscotch, tapioca, you name it. For ...

Add one-quarter of the green beans and the fish sauce. Squeeze in the juice of 2 lime cheeks (about 1 to 2 tablespoons lime juice) and discard the peels in the mortar. Continue to pound the ...