About Raquel Pelzel

raquel-pelzel

Raquel Pelzel’s work has been featured in Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook’s Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons. @raquelpelzel

A hand dipping fries into a splatter of bomb hot sauce with a pile of fries scattered beside the sauce.

Bomb Hot Sauce

Our go-to condiment for dipping sweet potato fries, slathering on chicken before roasting, dribbling on eggs, and dousing just about anything that needs some shazam!

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  • 35 M
  • 35 M
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A single eggplant meatball on a fork with spaghetti and tomato sauce.

Eggplant Meatballs

A crisp crust, a tender interior, and an impossibly enticing taste. Smothered in marinara or dolloped with tzatziki, these eggplant meatballs won’t disappoint.

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  • 1 H, 15 M
  • 1 H, 45 M
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