Author: Paul Grimes
This Flintstonian cut is impressive, and the bone lends flavor as the meat braises. But if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.
Author: Jon Shook
Author: Chris Morocco
Cheesy Baked Broccoli Gnocchi is a comforting one-pan dinner! This is a potential family favorite dinner for any season. Creamy, cheesy, bubbly, and comes together in about 30 minutes. Vegetarian-friendly...
Author: Kathleen's Cravings
Author: Evelyn Herring
Author: Kevin Mills
To make these flower-shaped cookies, you will need twenty-four 10-inch wooden skewers. To shape your cookies like mushrooms, use a 3-inch mushroom cookie cutter (countrykitchensa.com).
Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.
Author: Claire Saffitz
Author: Jill Silverman Hough
Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything.
Author: Panning the Globe
Author: Chuck Hughes
Creamy herbed avocado and edible flowers elevate a simple salad of mixed greens.
Author: Mark Overbay
Author: Dorie Greenspan
Author: Ruby Tandoh
Smother fries with chili for a kid-approved meal. In our version, the potatoes are baked, and the chili is vegetarian.
Author: Maggie Ruggiero
With all the iterations and innovations of the original beef burger occurring in the fast food industry today, this recipe is a truly artisanal labor of love.
Author: East After Noon
Matcha Mille Crepe Cake - a delicious twist on a traditional French pastry! This cake is made of thin layers of green tea crepes, stacked together with fresh whipped cream in-between. The perfect dessert...
Author: ZaTaYaYummy
Vegetable Pasties are classic savory pastries that are very easy to make. A mixture of seasonal vegetables is chopped and gently sautéed then enveloped in a flaky pastry casing. Serve hot or cold with...
Author: One Pot Chef Show
Author: Matthew Mitchell
We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can't. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.
Author: Dr. Andrew Stanek