Author: Kim Bartel
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
Author: Erin Renouf Mylroie
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not...
Author: Andrew Schloss
Author: Molly Stevens
Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need...
Author: Claire Saffitz
Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.
Author: Rick Browne
Author: Joy Smith
Author: Joe Gannon
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Author: Andy Baraghani
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
Author: Claire Saffitz
Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve...
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils...
Author: Dorie Greenspan
Author: Lora Zarubin
Author: Suzanne Goin
This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.
Author: Alison Roman
An easy Indian-spiced split pea soup with curry and fennel seeds topped with crunchy coconut chips and fragrant spices.
Author: Carla Lalli Music
Author: Bill Granger
Author: Jody Williams
Author: Kathy Weiss
Author: Rochelle Palermo
Author: Jamie Purviance
Author: Rick Rodgers
Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.
Author: Alison Roman
Author: Tony Litwinko
The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those...
Author: Andrea Webster