Author: Matt Lewis
Author: Ania Catalano
Author: Jessica Koslow
Author: Catherine McCord
Author: Alison Roman
These adorable treats are the ultimate mash-up of crisp linzer cookies and apple hand pies. Each flaky cookie crust holds a dollop of cinnamon-flecked...
Author: Rhoda Boone
Author: Allison Kave
Author: Yvonne R. Schack
Author: Paul Grimes
Author: Natia Gigani
Author: Robin Davis
Author: Steve Silverman
Author: Karen Adler
Author: Janie Hoffman
Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified the recipe using fillets instead;...
Author: Nava Atlas
Author: Ruth Cousineau
For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier...
Author: Katherine Sacks
Author: Melissa Clark
This Moroccan-flavored stew is great on its own but couscous would be an easy and fitting side dish. Find out how to make it.
Author: the editors of Martha Stewart Living
While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve...
Author: Nik Sharma
Author: Sara Deseran
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Author: Michael Stein
Author: Maggie Ruggiero
The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.
Author: Claire Saffitz
Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Tart, juicy raspberries...
Author: Michele Adams
Author: Nava Atlas
Author: Kris Hoogerhyde
Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes. Glossy Makrut lime leaves...
Author: Martin Boetz
Author: Rachel Shakerchi
Author: Abigail Johnson Dodge
No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.
Author: Jon Shook & Vinny Dotolo, Animal
Author: Michelle Tam
Author: Ginny Hamisch