Author: Shelley Wiseman
Author: Melissa Roberts
Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot.
Author: Anna Stockwell
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the...
Author: James Beard
These childhood favorites get their tangy flavor from an old-school leavener: cream of tartar. We've kept the recipe super traditional by using an all-butter...
Author: Katherine Sacks
Author: Katherine Sacks
Author: Helaine Ohayon
Using ground pork instead of stew meat is a practical and easy way of making Filipino menudo on a weeknight.
Author: Liza Agbanlog
Author: Melissa Roberts
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus,...
Author: Alison Roman
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Author: Anna Stockwell
Author: Melissa Roberts
Author: April Bloomfield
This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde....
Author: Rhoda Boone
Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to...
Author: Samantha Seneviratne
This crispy sandwich gets a double hit of heat, thanks to a tangy Tabasco sauce brine and cayenne-spiked coating. A crisp buttermilk slaw and creamy herbed...
Author: Katherine Sacks
These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro,...
Author: Katherine Sacks
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Author: Melissa Roberts
This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce)....
Author: Katherine Sacks
Making a ground beef taco filling ain't rocket science. You just cook ground meat with Tex-Mex seasonings. This recipe is a little spicy, but feel free...
Author: Robb Walsh
Author: Victoria Granof
Author: George Hendrix
Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.
Author: Carla Lalli Music
You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream...
Author: Susan G. Purdy
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're...
Author: Maggie Ruggiero
Somewhere between a fudgy chocolate truffle and a Tootsie Roll is the Brazilian confection known as the brigadeiro. The recipe is so dead simple it can...
Author: Shauna Sever
These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling...
Author: Paul Grimes
Author: Lourdes Castro
Author: Mabbettsville Market
A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe...
Author: Leticia Moreinos Schwartz
Author: Inez Valk-Kempthorne
We eat this salad-which is a great way to stretch a piece of beef-all year long for lunch and dinner, but it's particularly good during the warmer months....
Author: Kathy Brennan
Author: Romney Steele