Author: James G. Nichols
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
Author: Tracey Seaman
The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties...
Author: Andy Baraghani
A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe...
Author: Leticia Moreinos Schwartz
Author: Gina Marie Miraglia Eriquez
Author: Inez Valk-Kempthorne
Author: Melissa Roberts
Author: Melissa Roberts
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Author: Anna Stockwell
We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will...
Author: Gina Marie Miraglia Eriquez
This crispy sandwich gets a double hit of heat, thanks to a tangy Tabasco sauce brine and cayenne-spiked coating. A crisp buttermilk slaw and creamy herbed...
Author: Katherine Sacks
Author: April Bloomfield
Using ground pork instead of stew meat is a practical and easy way of making Filipino menudo on a weeknight.
Author: Liza Agbanlog
Author: Katherine Sacks
To bring together the flavors of this slow cooker dinner idea, combine this pork shoulder recipe with salsa and spices.
Author: Catherine McCord
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're...
Author: Maggie Ruggiero
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Author: Mabbettsville Market
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the...
Author: James Beard
Author: Lourdes Castro
Author: Anton Nocito
Author: Gina Marie Miraglia Eriquez
Author: Katherine Sacks
Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to...
Author: Samantha Seneviratne
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy...
Author: Ruth Cousineau
Author: Victoria Granof
Author: Stephen Bruce
Making a ground beef taco filling ain't rocket science. You just cook ground meat with Tex-Mex seasonings. This recipe is a little spicy, but feel free...
Author: Robb Walsh
These childhood favorites get their tangy flavor from an old-school leavener: cream of tartar. We've kept the recipe super traditional by using an all-butter...
Author: Katherine Sacks
You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream...
Author: Susan G. Purdy
Author: Maria Helm Sinskey
Author: Romney Steele