Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along...
Author: Katherine Sacks
Author: Shari Ledwidge
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
Author: Jill O'Connor
"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh,...
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won...
Author: Diane Morgan
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Author: Rachel Gurjar
Author: Julia Child
Silken tofu is the base of this dressing, creating a punchy sauce that's creamy and silky. Bryant Terry uses it to dress a hearty grain salad.
Author: Bryant Terry
Try this creamy cauliflower purée instead of mashed potatoes-it's more nutritious, lower-carb, and just as delicious.
Author: Rhoda Boone
Author: Bon Appétit Test Kitchen
When great dips get together, it's magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.
Author: Andy Baraghani
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I've re-created my own recipe here and, in my humble opinion,...
Author: Patricia Heaton
Author: Charlotte Fekete
Author: Fred Thompson
Author: R. A. Street
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding,...
Author: Ian Knauer
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa...
Author: Alice Medrich
Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that...
Author: Sarah Copeland
This is a fresh pasta dish, best served immediately after cooking.
Author: Phyllis Zeleny
Delicious addition to any menu. Don't be scared of the name. I hate cottage cheese but love these.
Author: ZOPOOH
The combination of beets and ginger gives you a great spectrum of flavors, while crunchy toasted cashews and a mess of crispy sunchoke chips lend contrasting...
Author: Dan Kluger
Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional...
Author: Ruth Joseph
Author: Gil Marks