Author: Paul Grimes
Author: Julian Teixeira
Author: Matt Lewis
Author: Jessica Strand
Author: Elizabeth Falkner
Author: Susan Herrmann Loomis
Begin preparing the cheesecake one day before you plan to serve it.
Author: Robin Smith
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
Author: Andrew Friedman
Author: Joan Nathan
Author: Marion Cunningham
The first time I had this pizza was the first time I let my dough sit overnight in the fridge. This is a cream-based pie, but tomato sauce works well here, too.
Author: Joe Beddia
Author: Ruth Cousineau
Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.
Author: Todd Richards
Author: Richard Snyder
Author: Laura O'Neill
Caramelized onions and a trio of spices turn an ordinary can of lentil soup into a stew-y, flavorful dinner.
Author: Kendra Vaculin
Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy. Sin uses the method as a blank canvas for mixing...
Author: Lucas Sin
This recipe is for a decadent, rich Challah bread. No matter who I serve this to, everyone hails it the best Challah they've tasted. Makes 2 large loaves.
Author: Anonymous
Virtually fail-proof recipe designed for ease of preparation and maximum flavor. NOT sweet, but may be sweetened by using 1/2 cup sugar instead of 1/4 cup.
Author: Sy Dolnick
Author: Victoria Granof
This is a rich and soft loaf suitable for sandwiches or slicing for use in a bread pudding, overnight egg bake, or French toast. It is equally good fresh out of the oven with butter and jam.
Author: Cookin Up A Storm
What's better than a brownie? A brownie with a layer of peanut butter cookie, that's what. This brookie recipe is from Edd Kimber's One Tin Bakes.
Author: Edd Kimber
Author: Eli Gorelick
This one-skillet breakfast is perfect for chilly holiday mornings that call for hot melted cheese and eggs with as little work as possible. Use your favorite jarred salsa verde for this recipe, or feel...
Author: Anna Stockwell