Author: Bobby Flay
Author: Erika Lenkert
Author: Micah Carr-Hill
Author: Maggie Ruggiero
Author: Ruth Cousineau
Author: John Willingham
If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.
Author: Jenny Rosenstrach
Author: Mourad Lahlou
Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify...
Author: Lannice Snyman
Author: Gabrielle Hamilton
This blend gives my French Onion Breakfast Strata its distinctive flavor profile. Chives are my herb of choice, but oregano or thyme is also nice.
Author: Heidi Swanson
Author: Heidi Dalzell
Author: Daniel Patterson
Serve these Thanksgiving cupcakes at a holiday potluck, or on a party dessert buffet.
Author: Katherine Kallinis Berman
Author: Alison Roman
Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder. The recipe changes from region to region within northern...
Author: Suvir Saran
Author: Christian Thornton
Author: Maya Kaimal
Author: Shelley Wiseman
Whether they're freshly baked or toasted, I love these buns and bake a batch whenever it takes my fancy, leaving off the crosses if it isn't Easter. I...
For actually-crisp chickpeas, turn to the air fryer. The high heat circulating fast dries out the chickpeas so they're almost dehydrated.
Author: Ben Mims
Author: Phyllis Glazer