Author: Maggie Ruggiero
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Author: Sheela Prakash
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa...
Author: Alice Medrich
This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night...
Author: Lillian Chou
Author: Lora Zarubin
Author: Judy Collins
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth...
Author: Anna Maria Musco Dominici
Author: Nancy Oakes
Author: Sheila Lukins
A gluten-free pat-in-pan crust doubles the coconut in this chocolate-almond-crowned pie from Tandem bakery in Portland, Maine.
Author: Briana Holt
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat...
Author: Gretchen Holt-Witt
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Author: Rick Rodgers
Author: Alexandra Leaf
Author: Paula Wolfert
Author: Gina Marie Miraglia Eriquez
A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've...
Author: Lillian Chou
Author: Marge Perry
Author: Gil Marks
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength...
Author: Floyd Cardoz
Author: Tracey Medeiros
Author: Gina Marie Miraglia Eriquez
Active time: 20 min Start to finish: 20 min
Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.
Author: Anna Stockwell
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Author: Lillian Chou
This moist cake keeps beautifully for a day or two after you make it.
Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries,...
Author: Bon Appétit Test Kitchen