An easy Russian Tea Cakes recipe
This traditional South American honey-almond cookie gets a tropical twist with an easy-bake coconut dulce de leche filling.
Author: Rick Martinez
I've definitely enjoyed some pretty great plant-based lasagnas at restaurants where the chef swaps in vegetables for the noodles. But when I make lasagna...
Author: Jessica Murnane
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
After such a substantial meal, you'll want to keep things light for dessert. A little fancier than a fruit salad yet almost as easy, this cool combination...
Author: Kay Chun
Author: Irma S. Rombauer
Author: Diana Yen
Author: Rick Rodgers
Author: Giada De Laurentis
Author: Kristine Kidd
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is...
Author: Melissa Roberts
Author: Maggie Ruggiero
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind...
Author: Joshua McFadden
Author: Ian Knauer
Author: Ruth Cousineau
Author: Amber Levinson
Author: Rosie Bialowas
Check out this vegetarian pho with broth made from soy sauce and a blend of spices like star anise and cinnamon.
Author: Mark Bittman
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Author: Tom Douglas
Author: Melissa Roberts
Anitra Earle of Yonkers, New York, writes: "I'm a perfume detective who hunts down hard-to-find and discontinued scents. One of the benefits of running...
Author: Anitra Earle
I like to serve soy yogurt with the chili, especially if it's too spicy. Leftovers taste great with noodles as pasta sauce.
Author: ortmannnicole888
This North African one-dish-meal is so fast, easy, and delicious. Be sure to cook your sauce until the veggies are nice and soft and sweet. Once the eggs...
Author: Chef John
I cook the brown rice with a little toasted sesame oil to give it a nutty flavor. I love this recipe. It freezes well and easily reheats. Sometimes I add...
Author: Delish! Trish
Author: Carole Bloom
Author: Ruth A. Matson
Author: Jesus Gonzalez
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it),...
Author: Chris Morocco