Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Author: Anna Stockwell
Author: Anita Hacker
Author: Shelley Wiseman
Author: Klaus Fritsch
For adobo that's sweet, salty, tangy, garlicky, and ready in a fraction of the time, don't peel and slice each garlic clove: Just cut open a whole head...
Author: Claire Saffitz
Author: Laura B. Russell
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey...
Author: Claire Saffitz
These cookies are on the flat and crispy side of the cookie spectrum, with soft centers and pockets of molten chocolate throughout. In our quest for the...
Author: Rhoda Boone
Author: Shawn Edelman
Author: Victoria Granof
Classic Russian syrniki have a tangy-sweet flavor that goes well with a dollop of jam or sour cream on the side.
Author: Darra Goldstein
Author: Jim Lahey
Author: Bobby Flay
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Author: Serena Bass
Author: Lillian Chou
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
Author: Alan Wong
Author: Stacey Nyman
Author: Joan Colton
Author: James Peterson
This quick recipe makes as good a smoky-spicy breakfast as it does dinner. The flavors combine two tapas favorites, patatas bravas and huevos rotos.
Author: Kendra Vaculin
Author: David Schmidt
One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar.
Author: Roy Choi
This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful....
Author: Jenny Rosenstrach
Author: Claire Saffitz
Author: Lillian Chou
Author: James Beard
The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly...
Author: Roberto Santibañez