Almond butter is a staple in my pantry and in my diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient...
Author: Hannah Bronfman
Author: Sean Brock
Offer a salad of snow peas and sliced radishes in a ginger vinaigrette. End with oranges and almond cookies. Can be prepared in 45 minutes or less.
Made in a sheet pan and cut into squares, this chocolate cream pie with an Oreo-coookie crust is ready to feed a crowd.
Author: Raquel Pelzel
I used to be put off poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the...
Author: Amelia Freer
Author: Laura O'Neill
You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.
Author: Molly Stevens
Author: Mary Tripoli
Author: Ruth Ducker
This Mexican take on meatballs is one of my family favorites-my boys really love the crispy chorizo sprinkled over the top! It's so rich and warming, but...
Author: Donna Hay
Author: Catherine McCord
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: Sue Li
Author: Melanie Barnard
How to make risotto in a rice cooker
Author: Rick Bayless
Author: Alison Roman
Author: Ruth Cousineau
This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.
Author: Anna Stockwell
Author: Michele Morosin
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star...
Author: Kamel Saci
Author: Melia Marden
Author: Michael Laiskonis
This classic Spanish dish comes together in a snap when cooked on a baking sheet.
Author: Katherine Sacks
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them in the oven.
Author: Claire Saffitz
Author: Ruth Cousineau
Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.
Author: Susan Spungen