Author: Kemp Minifie
Author: Ruth Cousineau
Author: Melissa Roberts
This empanada dough recipe can be used to make any kind of empanada, including chicken empanadas, potato and chorizo empanadas, and more.
Author: Ruth Cousineau
Corn Chowder adapted from Suzanne Fine, Regional Cuisine
Sticky Rice with Mango
Author: Maggie Ruggiero
Author: Ruth Cousineau
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Author: Paul Grimes
Author: Martha A. Rau
Author: Faith Heller Willinger
This is the ultimate turkey lover's turkey-no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great...
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken...
The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for...
An easy Mai Tai cocktail recipe
Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory-and fresh mint seconds the motion. "Once...
Author: Scott Peacock
Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar...
Za'atar, the Middle Eastern spice mixture is so delicious we suggest doubling the recipe and using the extra for a snack: Dunk some bread (such as pita)...
There will never be too many ways to barbecue chicken. In this recipe, molasses and apricot jam lend a sweet and sticky glaze.
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez