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Chinese Orange Chicken

Author: Genevieve Ko

Pasta Salad with Tomatoes and Corn

This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.

Author: Katie Morford

Minty Pea Soup

Author: Melissa Hamilton

Apple Matzoh Kugel

Author: Abigail Kirsch

Chocolate Mayonnaise Cake

Author: Matt Lewis

Classic Glazed Doughnuts

Author: Lara Ferroni

Lamb Chops with Lemon

Author: Michael Symon

Sweet Chili Glazed Chicken Wings

Easy to make Sweet Chili-Glazed Chicken Wings recipe

Shortbread Cookies

An easy Shortbread Cookies recipe

Author: Jessica Strand

Classic Omelette

Classic French Omelette

Grilled Corn with Herb Butter

This well-seasoned butter will douse each ear of corn with flavor as it melts.

Author: Chris Morocco

Carrot Soup with Ginger and Lemon

This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.

Layered Apple Pie With Phyllo Crust

It's all about the layers and ruffles in this dramatic seasonal pie.

Author: Anna Stockwell

Baked Salmon With Mango Salsa

I found this in World Jewish Digest by Rachel Burstyn as part of her article "The 411 on an Easy Fast". This was really yummy. Even with a store bought...

Author: baezus

Zucchini Basil Soup

Author: Shelley Wiseman

Grilled Tuna Salade Niçoise

Grilled Tuna Salade Niçoise

Chocolate Glazed Chocolate Tart

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come...

Author: Paul Grimes

Homemade Dulce de Leche

Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention...

Moroccan Raw Carrot Salad

Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily...

Author: Gil Marks

Corn Pudding

Author: Tom Gilliland

Peanut Butter Pie

This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.

Author: Allison Arevalo

Coconut Layer Cake

At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy...

Bread Pudding with Spiced Rum Sauce

Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann...

Scalloped Potatoes with Three Cheeses

When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an...

Author: Rick Rodgers

Hot Fudge Sauce

This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream...

Wilted Spinach Salad with Warm Feta Dressing

Author: Bon Appétit Test Kitchen

Citrus Marinated Chicken Thighs

Author: Alison Roman

Green Beans with Caramelized Pecans

Author: Gina Marie Miraglia Eriquez

Mango, Berry & Banana Smoothie

Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes. And Flaxseeds are a good source of beneficial omega-3s.

Author: Janet Taylor McCracken

Strawberry Napoleons

Author: David Wells

Sour Cherry Crumble

Author: Daniel Humm

Pasta with Spicy Sun Dried Tomato Cream Sauce

An easy Pasta with Spicy Sun-Dried-Tomato Cream Sauce recipe

Author: Hollander Finegold

Pierogies

Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly...

Roasted Carrots and Parsnips with Citrus Butter

Author: Cal Peternell, Chez Panisse Restaurant and Café

Creamed Onions

A quick and easy creamed onions recipe. Creamed onions are so delicious that you'll want to eat them year-round.

Red Lentil Dal

An easy Red Lentil Dal recipe. This traditional Indian dish is usually served with basmati rice or Indian bread.

Apple Crisp

Author: Abby Dodge

Mixed Berry Crisp

Author: Joan Brett