Author: Gale Gand
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
Author: Tracey Seaman
Author: Alison Roman
This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less...
Author: Michelle
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Author: Andy Baraghani
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking,...
Author: Marion Cunningham
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: Edna Lewis
Enjoy this alternative to the standard tomato-based pasta sauces. Sweet butternut squash combined with crushed red pepper forming a balanced and unique...
Author: Jonathan Cannon
Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats wonderful ladled over basmati rice. A...
Author: Ruth Cousineau
Author: Ruth Jacobson
My husband begs me to make this dish. It is a surprisingly great mixture of flavors. You'll love it! Feel free to tailor the ingredient amounts to your...
Author: NICOLEFAUSTHUNT
Black beans, kidney beans, butter beans, and lima beans are combined in a sweet and tangy sauce for a crowd-pleasing one-dish meal.
Author: Willy Emmanuel
Author: Diane Rossen Worthington
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes...
Author: David Lebovitz
Author: Lynne Rossetto Kasper
Author: Nancie McDermott
This very stable meringue is incredibly versatile - it makes magnificent billowy white peaks to brown as you wish. It is a large recipe - 6 egg whites...
Author: Shirley O. Corriher
Author: Marian Burros
Author: Adam Perry Lang
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Author: Jamie Shannon
Author: Sara Forte
Author: Gina Marie Miraglia Eriquez
These classic Belgian waffles from Gourmet magazine's cookbook have deep crevices that are ideal receptacles for butter and maple syrup.
Author: Gourmet Test Kitchen
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment...
Author: Stephen Gontram
Author: Rochelle Palermo