Author: Marlena Spieler
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Author: Najmieh Batmanglij
Author: Nick Malgieri
Author: Jody Williams
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Author: Christina Chaey
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new...
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Tom Douglas
Author: Chris Schlesinger
The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.
Author: Kimberley Hasselbrink
Author: Irma S. Rombauer
Deliciously creamy chocolate peanut butter banana smoothie that seriously tastes like a Wendy's frosty! This healthy chocolate banana smoothie recipe is made with just five ingredients and is easy...
Author: Monique Volz of AmbitiousKitchen.com
Author: Susan Herrmann Loomis
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. These peels add a wonderful, bright flavor to our Lemon Ice Cream,...
Author: Gabrielle Carbone
Author: Paul Johnson
Author: Keith McNally
Author: Peter Berley
Author: Ardie A. Davis
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
Author: The Epicurious Test Kitchen
Author: Maggie Ruggiero
Author: Julie Loria
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Stan Frankenthaler
Author: Melissa Roberts
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
Author: Lesley Porcelli
Author: Leigh Vickery
Author: Elizabeth Karmel
This is a recipe for a simple Italian flatbread adorned with rosemary, olive oil, and salt. The dough comes together in a food processor.
Author: Rhoda Boone
Author: Ian Knauer
Author: Rick Rodgers
Author: Susan Friedland