Author: Amelia Saltsman
Author: Ian Knauer
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
A quick and easy Cranberry-Orange Scones recipe
Author: Gina Marie Miraglia Eriquez
Author: Lillian Chou
This moist cake keeps beautifully for a day or two after you make it.
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks...
Author: Mary Kate Tate
Author: Stephan Pyles
An easy Carrot Muffins recipe.
Author: Reyna Simnegar
Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries,...
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
Author: Katie Lee Joel
Author: Michael Lomonaco
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of...
Author: Edna Lewis
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy...
Author: Catherine McCord
Author: Helene Cypress
Author: Leah Koenig
Author: Ruth Cousineau
Author: Sara Foster
Author: Lara Ferroni
Author: Lori Longbotham
Author: Allen Susser