Author: Sandy Krasner
Author: Helaine Ohayon
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
Author: Bobby Flay
Author: Shelley Wiseman
Author: Maria Helm Sinskey
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey...
Author: Claire Saffitz
Salami chips.
Author: Susan Springob
Use leftover Thanksgiving turkey to make these crispy croquettes from Chef Seamus Mullen.
Author: Seamus Mullen
This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde....
Author: Rhoda Boone
Author: George Hendrix
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
Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker...
Author: Sohla El-Waylly
Author: Anita Hacker
Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.
Author: Katherine Sacks
Author: Nina Simonds
This beautiful pie is great for entertaining, since the rich, creamy filling will be a surefire hit with anyone who likes chocolate pudding.
There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.
Author: Alejandro Junger, M.D.
An easy Ricotta Spinach Pie recipe. Good as the centerpiece of a meatless meal.
Author: Dawn Murray
This simple braise is a weeknight savior. Make a big batch and stash it in the fridge or freezer to turn into stews, tacos, hashes, sandwiches, soups,...
Author: Anna Stockwell
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus,...
Author: Alison Roman
Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe for kids-and grown-ups-to...
Author: Katherine Sacks
It's never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out-ain't nothin' wrong with plain...
Author: Erin Jeanne McDowell
Classic Russian syrniki have a tangy-sweet flavor that goes well with a dollop of jam or sour cream on the side.
Author: Darra Goldstein
These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro,...
Author: Katherine Sacks
Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot.
Author: Anna Stockwell
Author: James G. Nichols
The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties...
Author: Andy Baraghani
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
Somewhere between a fudgy chocolate truffle and a Tootsie Roll is the Brazilian confection known as the brigadeiro. The recipe is so dead simple it can...
Author: Shauna Sever
Author: Melissa Roberts
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim,...
Author: Katherine Sacks
A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe...
Author: Leticia Moreinos Schwartz