Author: Giada De Laurentiis
This version of our delicious vanilla-buttermilk cake is doubled up to make a pretty layer cake perfect for birthdays or any festive occasion.
Author: Katherine Sacks
Mix the batter with a fork until it just barely comes together. A lumpy batter now means a light and tender waffle later.
Author: Deb Perelman
Author: Meryl Rothstein
Author: Antonio Pisaniello
Author: Ti Martin
English pancakes are different from American pancakes. They are much thinner and contain no leavening. They are closer to a French Crepe, only slightly...
Author: Darren McGrady
Author: Rick Browne
Author: Steven Raichlen
While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged...
Author: Lourdes Castro
Author: Lora Zarubin
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Author: Ursula Ferrigno
Author: Jessica B. Harris
Author: Anne Stiles Quatrano
Author: Maria Helm Sinskey
Author: Sue Li
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Author: Ian Knauer
Author: Marilyn Hoicowitz
Author: Larraine Perri
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
Author: Molly Stevens
Author: Greg Atkinson
Author: Jill Silverman Hough
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner
Weighing down the chicken puts the skin in close contact with the pan for maximum crispiness and also locks in moisture for super juicy meat.
Author: Carla Lalli Music
Author: Karen Bussen
Author: Anita Hacker
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams...
Author: Andy Baraghani
Author: Maggie Ruggiero