This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak
Author: Craig "Meathead" Goldwyn
Author: Sara Jenkins
Turkish-Style Lamb Burgers with Walnut Sauce
Author: Kevin Roberts
Author: Melissa Roberts
This salad needs no separate dressing: The warm spiced chicken infuses all of the vegetables with flavor and richness.
Author: Carla Lalli Music
Van Leeuwen Artisan Ice Cream has mastered vegan pints, and you can too.
Author: Peter Van Leeuwen
I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (Church? Canceled?...
Author: Ree Drummond
This zippy, herbaceous drinkable soup is like a trip to the farmers' market in a glass.
Author: Amiel Stanek
Author: Shelley Wiseman
The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets.
Author: Bon Appétit Test Kitchen
Slightly underripe plums? Add a touch more honey.
Author: Rick Martinez
Author: Melissa Roberts
Author: Sergio Remolina
Author: Pat Neely
Author: Lauren Chattman
Author: Rosita Missoni
This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened cheeses, one of my favorite desserts of all.
Author: David Lebovitz
Author: Antonio Pisaniello
Author: Guy Fieri
Author: Linda Ziedrich
Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.
Author: Chris Morocco
Author: Melissa Roberts
Author: Ellen Lebow
This naturally gluten-free, grain-free, dairy-free, vegan dessert (which is also free of refined sugar) is a total crowd pleaser.
Author: Lorraine Pascale