| Page 84 | The Daily Meal

Pistachio Gelato

Posted by The Modernist C..., Special Contributor

This gelato has become a signature dish from Modernist Cuisine; we serve it at most of our events. Vegans particularly enjoy it because it is as smooth and intense as the best gelato, but contains no..... read more

Modernist Cuisine's Guide to Cooking with Xanthan Gum

Posted by The Modernist C..., Special Contributor

Some people feel suspicious of ingredients with unfamiliar names, such as xanthan gum. We are frequently asked, "Aren’t your dishes chock-full of chemicals?" Well, yes, all foods,... read more

15-Minute Meals for Busy Fall Days

Posted by Babble, Special Contributor

Fall is notoriously busy, with its renewed school and work schedules and the beginning of so many extra-curricular activities. Shorter days seem to make it seem like there are even fewer minutes... read more

America’s Most Popular Recipes of 2012

Posted by Anne Dolce, Editor

People want to know what everyone else in the country is up to these days. It’s why we watch the news, set up Google Alerts, and follow social media outlets such as Twitter and Pinterest with... read more

Pork Ribs with White Barbecue Sauce

Posted by Govind Armstrong, Special Contributor

At Post & Beam, located in Los Angeles, pork ribs get an interesting twist with the inclusion of a white barbecue sauce based on mayonnaise, white vinegar, and eggs instead of the usual..... read more

Hard Cider Pork Chops and More Recipes

Posted by Jessica Chou, Editor

Check out our editors' picks from the best food sections across the country. NY Mag Eggplant gets lush and juicy in this roasted eggplant recipe with lemon and fried onions. LA Times Get all... read more

How to Hunt, Cook City Pigeons

Posted by Jessica Chou, Editor

Let's face it: city pigeons are kind of disgusting (not as gross as rats, but pretty close). But here's an argument for eating them: They're an invasive species. They're annoying. And... read more

Roasted Duck Breast with Hazelnut and Fregola Risotto

Posted by Paul Corsentino, Special Contributor

Looking to impress some dinner guests? Look no further than this recipe. Who can resist a perfectly cooked duck breast with a fruity gastrique? It's a feast for the senses, and although there are..... read more