Author: Jamie Elizabeth Flick
Author: Deborah Bernstein
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My...
Author: Gina Marie Miraglia Eriquez
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender...
Author: Ruth Cousineau
Author: Daryl Getman
An easy Pastry-Wrapped Brie recipe with Raspberries
Author: Inez Holderness
Author: Helene Cypress
Author: Maggie Ruggiero
Author: Inez Holderness
Author: Melissa Roberts-Matar
Author: Kathy Weiss
Author: Jill Ringer
Author: Peter Tulaney
Anitra Earle of Yonkers, New York, writes: "I'm a perfume detective who hunts down hard-to-find and discontinued scents. One of the benefits of running...
Author: Anitra Earle
Author: Eben Freeman
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum,...
Author: Eben Freeman
An easy Garlic Lime Chicken Breasts recipe. This recipe can be prepared in 45 minutes or less but may require additional sitting time.
Author: Bella Jarrett
Author: Jamie Elizabeth Flick
Author: Eben Freeman
Author: Beth H. Fishman
Author: Claire Danuff
Author: Patricia Thieffry
Author: Maria Samples
Author: Marie Samples
Author: Anne Graziano
Author: Eben Freeman
Author: Mary Tripoli
Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.
Author: Ann Palumbo
Author: Elaine B. Curtin
Author: Claire S. Kedeshian
Author: Marie Samples
Author: Jennifer Iserloh
Author: Amy Fritch
Quickly sauté spring asparagus and top with bacon, crispy fried pickled shallots, and Chinese white soy sauce.
Author: Jonathan Wu
Author: Patrice Bedrosian
Author: Kathy Weiss
Author: Sondra Glucksman
Author: Zak Pelaccio
Author: Meera E. Thompson
Author: Jennifer Iserloh
Author: William Lee
Author: Stacey Siegal
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under...
Author: Polly Tafrate