Warm and light, fresh out of the oven with butter and salt sprinkled on top, it is a delicious gift or dessert for any occasion. Best with whole wheat, but just white flour or a mixture works. It is easy...
Author: HopelessFanatic
Author: Melissa Roberts
The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.
Author: Rick Martinez
Author: Susan Reid
Author: Michele Adams
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)
Author: Anna Stockwell
Author: Maria Helm Sinskey
Author: Andrea Albin
Author: Stephan Pyles
Author: Dorie Greenspan
Author: Hiroshi Fukui
This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Author: Joe Sevier
Author: Carmen Scott
Author: Anita Hacker
Author: Ronald Bruno
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
Shakshuka means "all mixed up" in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and Eastern Mediterranean claim a version of their own,...
Author: Ana Sortun
Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.
Author: Bon Appétit Test Kitchen
Author: David Downie
The unsung hero of this dish? The nutty-sweet garlic.
Author: Inez Valk-Kempthorne
Author: Kathy Casey
There is no better use for leftover rice than chahan. A brief trip in a pan resurrects the grains and a few pantry ingredients-little more than eggs, oil, and salt-transform tired rice into a super-satisfying...
Author: Masaharu Morimoto
Author: Christina Tosi
Elizabeth Barbone of Troy, New York, writes: "I read Ruth Reichl's 'Letter from the Editor' (April 2004), in which she states that 'matzo brei is one of life's perfect foods,' with great interest. However,...
Author: Ruth Reichl
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season...
A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).
Author: Matt Lewis
Author: Elizabeth Falkner
Author: Sharon Lebewohl
Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed each layer with a syrup made from coconut water and...
Author: Ruth Cousineau