These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you...
Author: Anna Stockwell
Author: Bobby Flay
Author: Chris Schlesinger
A crowd-pleasing sweet onion dressing, spicy-sweet roasted peanuts, and crunchy potato chips make this kale and cabbage salad one to beat.
Author: Sheldon Simeon
Mâche is sold in different ways - sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're...
An easy Pork Dumplings recipe
Author: Keith McNally
Author: Victoria Granof
Author: Giada De Laurentiis
Author: Rozanne Gold
Author: Maggie Ruggiero
Author: James Oseland
Author: Lillian Chou
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're...
Author: Maggie Ruggiero
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother....
Author: Eileen Yin-Fei Lo
Author: Michael Tong
Author: Rick Rodgers
Author: Irma S. Rombauer
Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Author: Kristine Kidd
Author: Chris Lilly
Author: Amber Levinson
Author: Jeanne Thiel Kelley
Author: Jennifer Iserloh
Author: Melissa Roberts
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it),...
Author: Chris Morocco
Author: Peggy Markel
An easy Lemon-Mint and Tabbouleh Salad. If you have trouble finding plain bulgur (cracked wheat), use one cup of bulgur (but not the seasoning packets)...
If you have a food processor, you can make sausage from scratch. Adding pork fat to the meat gives these bite-size sausage patties a tender texture. Call...
Author: Bruce Aidells