Author: Jessica B. Harris
Author: Anna Stockwell
Author: Lisa Zwirn
That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.
Author: Chris Morocco
Author: The Epicurious Test Kitchen
Author: Pam Anderson
Author: Robin Levy Goetz
Author: Ginny Leith Holland
This play on traditional tater tots swaps in cauliflower and carrot for the usual potato, adding a sweet, vegetal flavor and a good dose of fiber, antioxidants,...
Author: Katherine Sacks
Author: Ian Knauer
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Author: Joe Sevier
Author: Lillian Chou
Author: Laura O'Neill
The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot...
Author: Andy Baraghani
If you like strawberry shortcakes, you'll love our strawberry short stack. Caramelized strawberries and crunchy almonds dress up these buttermilk pancakes,...
Author: Rhoda Boone
Super-flavorful (and super-easy) homemade fresh chorizo and crispy hash brown potatoes take these tasty breakfast tacos to the next level.
Author: Rhoda Boone
Author: Rose Levy Beranbaum
Fall harvest snack? Check. Homemade Halloween treat? Check. Movie-night munchie? Check. Deploy these nutty clusters for any and all occasions.
Barbecue purists may claim that pulled pork has to be smoked in a pit to be the real thing, and we won't quibble with that. But this recipe, prepared right...
Author: the editors of Martha Stewart Living
Author: Chris Schlesinger
Author: Nils Bernstein
Author: Shauna Sever
There's something sweetly nostalgic about vanilla birthday cake-though this guy has a little more flavor than the shop-bought fondant versions I remember...
Author: Vicky Graham
Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps...
Author: Amy Kaneko
Cake balls are bite-sized balls made of crumbled cake mixed with frosting and covered in candy coating. They are super-easy to make and form the basis...
Author: Bakerella
Author: Sara Jenkins
Eventide Oyster Co. in Portland, Maine, offers a brown-butter lobster roll that we love. We added Old Bay seasoning and swapped the lobster for easy-to-find...
Author: Rhoda Boone
This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Author: Ian Knauer
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
A surprisingly easy dried porcini broth plus a mix of fresh wild mushrooms gives this soup its rich flavor and stunning look.
Author: Katherine Sacks
Somewhere between custard and cake lies the clafoutis, a simple French country dessert traditionally made with cherries. In this dark chocolate and raspberry...
Author: Paul Grimes
Fair warning: This snack mix is so good it'll definitely ruin your appetite for dinner. In fact, we predict that you will find yourself making it often...
Author: Gina Marie Miraglia Eriquez
Crumb crusts are even easier than press-in cookie crusts. You don't even have to bake them-see the variation at right. The crumbs can be made out of cookies,...
Author: Erin Jeanne McDowell
Author: Alison Roman
The unsung hero of this dish? The nutty-sweet garlic.
Author: Inez Valk-Kempthorne