Author: Lauren Chattman
Author: Catherine McCord
After rigorous scientific testing, we've determined that sandwiches sliced in half on a diagonal actually taste better.
Author: Alison Roman
Author: Dede Wilson
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.
Author: Janie Hoffman
Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.
Author: Ann Palumbo
Author: Jill Silverman Hough
Author: M. J. Adams
Author: Ellen Lebow
Author: Tony Gemignani
Author: Amy Auburn
Author: Gianni Scappin
The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.
Author: Kimberley Hasselbrink
My mother learned to cook this bread during the Depression, when nothing was wasted - especially overripe bananas. We clamored for this treat so often...
Author: Ruth Cousineau
Author: Paul Grimes
Author: Hilary Shevlin Karmilowicz
Author: F. W. Pearce
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry...
Author: Shelley Wiseman
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
Author: Chef Seamus Mullen
Author: Stephan Pyles
Author: Laura O'Neill
Author: Gina Marie Miraglia Eriquez
Author: Victoria Granof
Author: Selma Brown Morrow
Author: Mindy Segal
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Author: James Freeman
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
Author: Mary Frances Heck