If you've given up on stovetop rice methods, you'll love this hands-off oven technique.
Author: Yotam Ottolenghi
This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin. Instead, it's made with chocolate, milk, cream, and eggs and...
Author: Robin Smith
Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
Author: Andy Baraghani
Author: Kurt Gutenbrunner
This is a tasty dish. Between the kale, the rice, and the squash, it's chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano...
Author: Patricia Heaton
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Marge Perry
Author: Melissa Roberts
Author: Kate Fogarty
Author: Lucy Footlik
Author: Ruth Cousineau
Author: Jeanne Kelley
Author: Joan Nathan
Author: Peter Reinhart
Author: Michael Lomonaco
Author: Nathalie Dupree
Do you love nuts? This caramel nut tart recipe combines walnuts, pecans, and almonds, in a caramel filling, served in a buttery crust.
Author: Elise Bauer
The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can't find Italian frying peppers or just aren't feeling them, grilled...
Author: Andy Baraghani
Author: Melissa Clark
Author: Nick Malgieri
Author: Ania Catalano
Author: Susan Murphy
The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.