A combination of several favorite recipes all in one! Israeli coucous is larger than regular coucous and can be found in the kosher section of the grocery...
Author: MacChef
You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
Author: Andy Baraghani
The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks...
Author: Ian Knauer
This cobbler is wonderful after the chipotle-honey glazed pork (frankly, it's wonderful after anything).
Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky...
Author: Joe Sevier
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with...
Author: Emeril Lagasse
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the...
Author: Bon Appétit Test Kitchen
This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.
Author: Chris Morocco
This rub works on just about any cut (in fact, it's served on filet mignon at Bobby Flay's Mesa Grill), and the pan-to-oven method is foolproof.
Pasta's reputation - restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is,...
Wow! This flavor-packed limeade is a real thirst quencher during the dog days of summer, when watermelon is at its best. Should a festive occasion arise,...
Author: Emeril Lagasse
You only need one bowl to mix this easy, cheesy, savory-and-sweet corn muffins.
Author: Margarita Manzke
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages...
Author: Jeanne Kelley
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Author: Joe Sevier