Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!
Author: Katherine Sacks
Author: James Beard
Author: Lorraine Vassalo
Author: Sachie Nomura
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
Author: Molly Wizenberg
Author: Gael Greene
Author: Katie Morford
Author: Lora Zarubin
These balls will definitely get any party started. Buffalo's finest bar food minus the bones is the perfect food to serve for the big game, a surprising...
Author: Daniel Holzman
Author: April Bloomfield
Author: Cheryl Alters Jamison
Author: Brian Yarvin
Tortilla Soup - An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.
Author: Kathi Long
Author: Mark Russ Federman
Author: Mary Cech
"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh,...
Author: Nathalie Dupree
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served...
Author: Anna Stockwell
Combine ground beef, ground veal, and pancetta with red wine, milk, and aromatics for this traditional Italian meat sauce.
Author: David Downie
Author: Bruce Aidells
Author: Maggie Ruggiero
Author: Liza Davies
A simple and nutty fall dessert.
Author: Ian Knauer
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
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes...
Author: Anna Stockwell
Author: Sarah Copeland
This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
Author: Jill Silverman Hough
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa...
Author: Alice Medrich
Author: Giada De Laurentiis
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result...
Author: Rick Martinez
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft,...
Author: Cory Schreiber
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit...
Author: Fran McCullough
An easy Roasted Beet Salad recipe. The delicate beet greens; which are an excellent source of potassium, folic acid, and magnesium - make this dish even...