Author: Jill M. Kuhn
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....
Author: Joan Nathan
This omelet is simply delicious, topped with fresh tomato and basil.
Author: Land O'Lakes
Author: Allen Susser
Author: Lesley Porcelli
Inspired by the Korean soup recipe kuksi, this sweet, punchy, acidic chilled tomato broth topped with noodles and crunchy vegetables makes for the summer soup of your dreams. It's quick to make and can...
Author: Kat Boytsova
Author: Diane Rossen Worthington
To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.
Author: Sandra Holl
Author: Jeanne Thiel Kelley
Author: Maria Helm Sinskey
Author: Bonnie Sanders Polin, Ph.D,
The cake takes its name from the wife of Jack Turner's former headmaster, but the recipe is reportedly an ancient Scottish one. Aluminum foil stands in for the traditional newspaper.
Author: Shirley Cheng
Author: Mary Cech
The secret to the fudgiest, most chocolaty brownies is cocoa powder-not melted chocolate. We borrowed chocolate expert Alice Medrich's technique, then added a cream cheese topping for tangy balance. Don't...
Author: Sarah Jampel
Buckwheat adds flavor to chicken-filled crepes. This recipe may be ideal for anyone with IBD, Crohn's, or colitis-it adheres to low FODMAP diet standards.
Author: Cheryl Slocum
Store-bought puff pastry and a meat-and-potatoes filling come together as your New Year's Eve dinner centerpiece. The trick to getting a tender and indulgent filling is to chop a big piece of chuck by...
Author: Kat Boytsova
Author: Joanne Chang
Author: Milton Crawford
Author: Gale Gand
Author: Selma Brown Morrow
Author: Ishbel MacIntosh