Author: Abigail Johnson Dodge
Author: Ruth Cousineau
Author: Lauren Chattman
Making this homemade mayo recipe is worth the effort. It has a silky, smooth, creamy texture you'll never find in store-bought varieties.
Use beets, carrots, saffron and more to add flavor while coloring your eggs for Easter.
Author: Anna Stockwell
Author: Orah Raia
This pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and the partial wreath of pastry leaf cutouts along the crust.
Author: Judy Kim
Author: Gabrielle Hamilton
Author: Jerome Navarre
Author: Marlena Spieler
The secret to this version of potato salad is sweet pickle relish-not diced cucumbers, dill pickles, or cornichons.
Author: Alexander Smalls
Author: Shirley Lomax Brooks
Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Tart, juicy raspberries are stacked between layers of rich chocolate cake...
Author: Michele Adams
A fry-up is great when friends are staying over-simply multiply the ingredients given below by however many people you are feeding.
Author: Rachel Allen
Author: Hubert Keller
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.
If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.
Author: Ignacio Mattos
Almost any sauced pasta will work will here: marinara! puttanesca! carbonara! The only sauces not invited are cream-based ones-sorry, Alfredo.
Author: David Tamarkin