This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for...
Author: Bon Appétit Test Kitchen
Sticky Rice with Mango
This recipe can be prepared in 45 minutes or less.
Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut...
Author: Suzanne Goin
How to make The Perfect Flan
The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before...
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Author: Grace Gordon
Author: Ruth Cousineau
An easy Baby Greens Salad recipe
Author: Elizabeth Horton de Meza
Author: Sergio Remolina
This signature dessert from New Orleans is a classic Creole dish.
Freedom from the skillet is a big benefit of this baked version of the classic.
Author: Marilou Robinson
The addition of high-quality beer and a tempura-like batter make these onion rings lighter and more flavorful than the greasy ones you might know.
Author: Spencer Bezaire
Author: Jeanne Kelley
Author: Bobby Flay
Mixed Green Salad with Tarragon Vinaigrette
For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.
Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!
Author: Lesley Porcelli
Author: Molly Stevens
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Author: Jean Anderson
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and...
Author: Ruth Van Waerebeek
Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries. This is adapted from a recipe in "Valentine Dinner...
Author: Anna Stockwell
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue....
Author: Katherine Sacks
Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're...
Author: Doris Jacobson
Diner cooks know three things about French toast: 1. Thick-cut challah is crucial. 2. Cinnamon and vanilla shouldn't be skimped on. 3. Syrup is welcome-but...
Author: David Tamarkin
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
The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond...
Author: Anita Chu
Author: Gina Marie Miraglia Eriquez
Author: Mark Bittman
Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.