Author: Michele Adams
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
Combine bacon, soft-boiled eggs, and cheese in one dish with this delicious and pretty casserole. An added perk: the casserole can easily be assembled the night before, making it perfect for Easter morning...
Author: Katherine Sacks
Author: Melissa Roberts
This moist and flavorful cake is incredibly fragrant thanks to the addition of all the orange zest. It is delicious served with ice cream or whipped cream.
Author: Rick Tramonto
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: Stephan Pyles
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
Author: Ronald Bruno
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
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum, but Freeman prefers to use Double Bubble...
Author: Eben Freeman
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
The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.
Author: Rick Martinez
Author: Anita Hacker
Author: Carmen Scott
Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.
Author: Andrea Albin
Author: Dorie Greenspan
Author: Maria Helm Sinskey
Author: Kathy Casey
The unsung hero of this dish? The nutty-sweet garlic.
Author: Inez Valk-Kempthorne
Author: Kristine Kidd
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
This orange-scented cake-layered with vanilla ice cream and orange sorbet-is frozen, covered in meringue, toasted in a hot oven, and, finally, set on fire.
Author: Christina Tosi
Author: Dorie Greenspan
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
Author: Sharon Lebewohl
Author: Bruce Aidells
Author: Rose Levy Beranbaum