Author: Robin Levy Goetz
Turn breakfast into dinner by piling crisp-edged eggs, feta, sprouts, and avocado on top of toasted flatbread.
Author: Alison Roman
Author: Mary Moss Darden
Author: Steve Silverman
Author: Juana Vázquez-Gómez
Author: Rozanne Gold
An upgrade on the classic American breakfast combo, these impressive, perfectly portioned, grab-and-go bites are as delicious as they are adorable. Make...
Author: Keto-Mojo
Author: Judith Finlayson
Give your spicy tomato dip a spooky touch by hollowing out a bread loaf to create a poppy seed cauldron
Author: Sarah Cook
Author: Evan Bloom
French boudin blanc-not to be confused with Cajun boudin blanc-is a dairy-infused pork sausage. Used as a stuffing, it infuses lean cuts like turkey breast...
Author: Taylor Boetticher
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.
Author: Susan Spungen
Author: Kay Chun
Author: Taylor Boetticher
Author: Anders Braathen
Author: Diane Kochilas
Author: Dawn Perry
Author: Jill Donenfeld
Author: James Villas
Growing up in the Italian region of Istria (now a part of Croatia), Bastianich remembers making these dolls every Easter. "The pinza bread would be made...
Author: Lidia Bastianich
Author: B. Smith
Literally translated as "hot bath," this dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve buffet.
Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for...
Author: Chris Morocco