Author: Joyce Schaul
Author: Melissa Potter
Author: Deborah Madison
Author: Jean Anderson
Author: Rick Rodgers
Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.
Author: Monte Farber and Amy Zerner
Author: Bruce Aidells
Author: Marie T. Mora
Author: Ian Knauer
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes...
Author: Jocelyn Jackson
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Author: Dawn Perry
Author: Matthias Radits
Author: Laura Van Dyke
Author: Mary Sue Milliken
This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.
Author: Joel Fuhrman, M.D.
Author: Paul Grimes
Author: Catherine McCord
Author: Dorothy Davis
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with...
Author: Ruth Cousineau
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak
Author: Jean Georges Vongerichten
Author: Deborah Madison
Author: Marcella Hazan
Smoked Salmon Smorrebrod