Author: Kristi Tursi
You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream Icing. Or bake it in a tube pan and top it with...
Author: Susan G. Purdy
Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.
Author: Liza Agbanlog
This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.
Author: Mindy Fox
Author: Barbara Steinberg
One of my favorite dishes at Brazil a Gosto, chef Luiza Trajano's elegant restaurant in São Paulo, is a baked cocada (a coconut candy made of coconut and sugar cut into squares) with lemon sorbet. It...
Author: Leticia Moreinos Schwartz
Brown sugar gives these triple-chocolate brownies plenty of rich, flavorful sweetness.
Author: Martha Collison
Author: Susie Cover
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
Author: Mary Frances Heck
If you want to rein in this over-the-top recipe a bit, feel free to serve the cookies on their own.
Author: Stephen Stryjewski
Author: Victoria Granof
Author: Teri Lyn Fisher
Author: Lynn Fredericks
Author: Bon Appétit Test Kitchen
Chef and cookbook author Joshua McFadden's justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.
Author: Chris Morocco
Author: Sue Li
Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
Author: Evan Bloom
Author: Gina Marie Miraglia Eriquez
Author: Susan Spungen
This is a really fun cake which goes down well with children and adults alike.
Author: Martha Collison
You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice.
Author: Cara Clark
The oats, nuts, and fruit in this batter will start your day on the right nutritional foot-even with a generous glug of maple syrup poured over the top.
Author: Anna Jones
This classic pasta only has a few ingredients, but the rich cheese, butter, and olive oil (along with a splash of pasta cooking liquid) merge into a surprisingly silky, flavor-packed sauce.
Author: Maialino
Author: Sal Marino
Author: Melissa Hamilton
Fragrant bits of aggressively seasoned lamb and heaps of fresh herbs transform ordinary lentils into the pantry party kid.
Author: Alison Roman
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable...
Author: Carla Lalli Music
Author: Michael Solomonov
Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you've come to expect from this dish.
Author: Marcella Hazan
Author: Mark Russ Federman
Author: Gaston Acurio
Author: Alexander Smalls
Author: Diane Morgan
Author: Suzanne Pirret
Author: Rick Martinez