Author: Susie Cover
Author: Lynn Baygan
Author: Katy Sparks
This dairy-free cake hits all the right autumnal notes: it's earthy thanks to the olive oil, warm thanks to the spices. Just be sure to choose your apples wisely-a softer type will melt into the cake,...
Author: David Tamarkin
Author: Andrew Taylor
Author: Elisabeth Rozin
Author: Lora Zarubin
Author: Wang Haibo
Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.
Author: Pam Anderson
Author: Pierre Gagnaire
Author: Jamie Oliver
We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.
Author: Dawn Perry
Author: Floyd Cardoz
Perfect with a couple of Coronas with lime wedges, these tacos make for the ultimate summer communal dining experience. The combination of hot, tangy and sweet flavours is amazing. Share them with your...
Author: Guy Turland
This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When...
Author: Fergus Henderson
In the Greek soup known as avgolemono ("ahv-go-LEH-mo-no"), humble ingredients-chicken broth, lemon juice, eggs, a small amount of rice-morph into a light soup with the consistency of liquid velvet. Although...
Author: Ruth Cousineau
The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout-a perfect activity for those lazybones watching the game. Delegate!
Author: Molly Baz
Author: Anissa Helou
Author: Sergio Remolina
Author: Michael Psilakis
This dish is a regular on my weeknight dinner roster-it's delicious! Using quinoa instead of a regular breadcrumbs, and sweet potato wedges instead of regular, means it's better for you, too.
Author: Donna Hay
Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent chile marinade adds lots of flavor before the...
Author: Rick Martinez
When it comes to vibrant whole food meals, dressings are the key to success. This is just one version of Amy Chaplin's raw zucchini dressings from her book Whole Food Cooking Every Day. The multi-flavored...
Author: Amy Chaplin
Author: Melissa Hamilton
Author: Kay Chun
Author: Lillian Chou
A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.
Author: Anna Stockwell
Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
Author: Evan Bloom
Author: Andrea Albin
Author: Najmieh Batmanglij
A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly and that also taste entirely appropriate with the...
Author: Gina Marie Miraglia Eriquez
You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice.
Author: Cara Clark
Author: Bon Appétit Test Kitchen
Author: Mark Peel