Try this creamy cauliflower purée instead of mashed potatoes-it's more nutritious, lower-carb, and just as delicious.
Author: Rhoda Boone
This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.
Author: Craig Claiborne
Author: Robin Donovan
Author: Ian Knauer
Flavorful homemade refried beans are easy to make in 15 minutes. Start with your favorite bean variety, pinto, black, or bayo.
Author: Andrés Carnalla
Author: James Beard
An easy Sweet-Potato Latkes recipe
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served...
Author: April Bloomfield
Author: Nathalie Dupree
Author: Katie Morford
Author: Joyce Goldstein
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
Author: Claire Saffitz
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit...
Author: Fran McCullough
Author: Anna Stockwell
Author: Giada De Laurentiis
Author: Gael Greene
An easy Roasted Beet Salad recipe. The delicate beet greens; which are an excellent source of potassium, folic acid, and magnesium - make this dish even...
Wondering how to make green bean casserole? In this green bean casserole recipe, creamy mushroom sauce surrounds tender green beans, topped with French's...
Author: The French's Food Company LLC.
Author: Victoria Granof
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of...
Author: Edna Lewis
Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine....
Author: Sharon Flynn
An easy Braised Fennel recipe
Author: Lora Zarubin
Author: Donald Link
Author: Victoria Granof
Author: Amelia Saltsman
This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.
Author: Andy Baraghani
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Author: Linda Shiue, MD
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
Author: Lora Zarubin