Author: Ruth Cousineau
Author: Andrea Albin
Author: Ramin Ganeshram
Author: Frank Stitt
Author: Janet Fletcher
Author: Patricia Wells
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 nutty, both crisp and chewy, and just a bit crumbly-the...
Author: Maggie Ruggiero
Not only does this oven method free you from needing to constantly tend the bacon while it cooks, but it also produces superior results.
Author: Rick Martinez
The chicken and leek meld together as they cook in the filling.
Author: Inez Valk-Kempthorne
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn't help working in oats, whole grain...
Author: Claire Saffitz
Author: Renee Werbin
An easy Oatcakes recipe.
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Author: Tracey Seaman
Author: Lindsay Landis
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Author: Patricia Wells
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs...
Author: Nancy Harmon Jenkins
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a...
Author: Katy Sparks
With just 4 ingredients, this potato casserole recipe will be a go-to side dish for any meal.
Author: Edna Lewis
Author: Molly Stevens
Author: Cliff Trubowitz
Author: Damon Lee Fowler
Inspired by the bright flavors of cranberry sauce, tangy cranberries and sweet orange zest add a floral tartness to this apple crisp, topped with an oatmeal cookie crumble studded with almonds. The crumble...
Author: Ben Mims