A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily...
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Author: Linda Shiue, MD
Recipe for mashed potato and cauliflower gratin.
Author: Gina Marie Miraglia Eriquez
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Ruth Cousineau
Author: Judy Goldwasser
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
Author: Gail Conde
Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along...
Author: Katherine Sacks
Author: Brian Yarvin
Author: Julia Child
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
Author: Anna Pump
Author: Frances Largeman-Roth
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won...
Author: Diane Morgan
Author: April Bloomfield
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Author: Rachel Gurjar
Author: Sylvia Harbin
Author: Jill O'Connor
Author: Jacques Torres
Author: Alison Roman
Delicious curried vegetables with traditional aromatic spices. Serve with plain yogurt and Indian bread or rice.
Author: Noor
A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt.
Author: justine
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit...
Author: Fran McCullough
Author: Lorraine Vassalo
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour....
Author: Grace Young