Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency...
Author: Marcella Hazan
Author: Cindy Pawlcyn
Author: Bon Appétit Test Kitchen
Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright....
Author: Ruth Cousineau
Author: Judith Fertig
These buns can be assembled the night before, needing only a final rise before baking.
Author: Melissa Roberts
At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie...
Author: Anna Pump
These super-light and airy biscuits, with their peppery bite, are as good alongside a hearty dinner as they are for a savory morning treat with jam.
Author: Katherine Sacks
Author: Gina Marie Miraglia Eriquez
Author: Michael Romano
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness...
An easy Lemon-Mint and Tabbouleh Salad. If you have trouble finding plain bulgur (cracked wheat), use one cup of bulgur (but not the seasoning packets)...
The recipe for these melt-in-your-mouth pecan crescent cookies has been in my family for years," says Marilynn Bonecki of Marengo, Illinois. "They can...
Author: Marilynn Bonecki
Author: Melissa Roberts
Author: Ian Knauer
Author: Paul Grimes
Author: Lucia Luhan
Author: Jeanne Kelley
Author: Kevin Taylor
Author: Ian Knauer
Author: Lou Jones
Author: Christopher Hill
Author: Catherine Hilburn
Author: Suzanne Goin
Cranberry Eggnog Tart
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
Author: Alice Medrich