This came from a recipe card at the grocery store. A very quick to prepare, light and flavorful dish. Excellent served with mushroom rice (or risotto)...
Author: PanNan
This is from the 'Pasta Perfect' cookbook. A very tasty pasta dish using cheese and spinach ravioli, I personally prefer to use less cream than called...
Author: Nabiha
This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or...
Author: David Tamarkin
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's...
Author: Athena Calderone
This is my favorite way to make shrimp because using the marinade in the sauce carries the shrimp flavor through the entire dish. Wine, garlic and lemon...
Author: Tee Lee
Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A raw green bean salad is a perfect crunchy accompaniment;...
Author: Anna Stockwell
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
Author: Claire Saffitz
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve...
Author: Roslyn Dupler Fitch
Great to top pies, tarts, cakes, etc. Adapted from Better Homes and Gardens magazine. You can do this with limes and oranges too.
Author: Sharon123
Meyer lemons' juice is more sweet than acidic, like a cross between a lemon and an orange. Even their zest is distinct-flowery more than citrusy-and they...
Author: Joanna Gaines
Author: Alan Herman
Author: Jacques Pépin
A recipe from the Comfort Food diet cookbook of Taste of Home. It was so yummy. My steaks were in the marinade maybe only 5 hours.
Author: Boomette
The butter is also delicious over scallops. Serve the dish with steamed rice.
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...
Author: Claire Saffitz
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways...
Author: Claire Saffitz
Brandy or Scotch also work well in a hot toddy, but the vanilla sweetness of good bourbon was our favorite-this time, at least.
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making...
Author: Eben Freeman
Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous
Author: Maria Budde
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Author: Bon Appétit Test Kitchen
The first time we ran a recipe for slow-cooked salmon poached in olive oil, surrounded by fennel and citrus slices, and casually pulled apart, readers...
Author: Molly Baz
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.
Author: Anna Stockwell
It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.
Author: Lillian Chou
Author: Dorie Greenspan
Author: Stacey Nyman
Author: Bon Appétit Test Kitchen
Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.
Author: Sara Kate Gillingham