Author: Leah Reich
Author: Madeline Sims Ford
This is a very simple to make. Seasoned rice and peas make an excellent main meal. I am sure it will become a favorite once you try it.
Author: Sowmya
Author: Debra A. Broeker
This dead-simple oat topping can be repurposed for any stone fruit as it comes into season this summer or for pears and apples in fall.
Author: Bryan Furman
Author: Jim Lahey
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by...
Author: Hubert Keller
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey...
Author: Claire Saffitz
Author: Anita Hacker
These soft and moist mushroom meatballs are simple to prepare and make a perfect vegetarian dinner!
Author: Anonymous
This is a side dish commonly served with roasted chicken for Friday night (Shabbat) dinner. It doesn't have to accompany chicken only, but, as my mother...
Author: GOLDIEL
A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Author: Molly Stevens
Author: Shelley Wiseman
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Author: David Schmidt
Author: Serena Bass
Author: Stacey Nyman
Author: Bobby Flay
Author: Joan Colton
Author: Molly Stevens
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
Author: Lillian Chou
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways...
Author: Claire Saffitz
One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar.
Author: Roy Choi
Author: James Beard