Author: Marion Cunningham
Author: Sheila Lukins
Author: Rick Rodgers
Author: Alison Roman
Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean....
Author: Hélène Wagner-Popoff
Author: Elizabeth Falkner
Author: Tina Miller
Author: Dr. Marwan Sabbagh
Author: Yotam Ottolenghi
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty...
Author: Bon Appétit Test Kitchen
The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.
Author: Kimberley Hasselbrink
Rather than pasta, serve the salty and spicy flavors of this classic Southern Italian dish with spaghetti squash "noodles" for a delicious, hearty vegetarian...
Author: Katherine Sacks
Author: Terry Conlan
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
Author: Molly Stevens
Deeply chocolaty shortbread cookies get a kick from chipotle chile powder (left over from Pork Spice Rub . If you can restrain yourself, wait a day before...
Author: Ruth Cousineau
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess...
Author: Claudia Fleming
Author: Diane Rossen Worthington
Author: Sam Talbot
Author: Lynn Hagee
Author: Trish Newcomb