Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: Judith Finlayson
This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience...
Author: Deb Perelman
Author: Julie Sahni
Author: Jane Stern
Author: Lora Zarubin
Author: Todd English
Author: Julia Child
Author: Judith Finlayson
Author: Miriam Backes
The recipe for red velvet cake has been around since the 1920s, when the cake was the signature dessert at the Waldorf-Astoria Hotel in New York City....
Author: Rocco DiSpirito
Author: Mark Flemming
Author: Mayim Bialik
Author: Anna Thomas
Author: Mark Bittman
Author: Lezlene Brown
Author: Catherine S. Vodrey
Author: Julian Marucci
Author: Ryan Hardy
Author: Melissa Roberts-Matar
Author: Carla Lalli Music
Avocado leaves are the main flavor in this staple. This black bean paste is the base for memelas, tlayudas, molletes, enfrijoladas, and more.
Author: Bricia Lopez
Author: Brian Scheehser
Creamy cannellinis studded with olives and chile flip the script on baked beans.
Author: Claire Saffitz