Author: Artie Bucco
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
Author: Steven Raichlen
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
Author: Claire Saffitz
Author: Kathy Casey
Author: Rick Rodgers
Author: Susan Herrmann Loomis
Author: Jessica B. Harris
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in...
Author: Nancy Oakes
Author: Melissa Roberts
Serve this quickly prepared dish with a tossed green salad and chilled melon for a summer brunch or light supper.
Author: Fran Nadzam
Author: Ed Kenny
Author: Rick Tramonto
For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is...
Author: Edna Lewis
Author: Rocco DiSpirito
This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of...
Author: Toni Oltranti
An easy Oatcakes recipe.
Author: Alexis Touchet
Author: Shelley Wiseman
Author: Ian Knauer
Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner-they're that...
Author: Bon Appétit Test Kitchen
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little...
Author: Katy Sparks
Author: Bon Appétit Test Kitchen
Author: Roberto Santibañez
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner