Unlike most of America's other favorite fast foods, falafel is rarely attempted at home, which is a shame, since it's very simple to do, and even a relative...
Author: Chef John
Author: Ian Knauer
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice...
Author: Molly Wizenberg
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
Author: Carole Chernick
The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet"...
Author: Andrea Chesman
Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.
Author: Carla Hall
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are...
Author: Skye Gyngell
Author: Carolyn Beth Weil
This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, without the carb-heavy pasta. A dash of curry powder adds a gentle hint...
Author: Anna Stockwell
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Author: Toni Tipton-Martin
Author: Gale Gand
Vegetarian Niçoise salad with green beans, radishes, olives, new potatoes, and eggs
Author: Katherine Sacks
Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.
Author: Anna Stockwell
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld...
Author: Maggie Ruggiero
Author: Andrea Albin
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: Gina Marie Miraglia Eriquez
Author: Todd English
Author: Pam Anderson