Author: Rebekah Peppler
Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.
Author: Maranda Engelbrecht
A shortbread chocolate cake gets a topping of mousse and ganache.
Author: Marge Perry
Author: Matt Lewis
Author: Gina Marie Miraglia Eriquez
Author: Tracey Seaman
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
Author: Bobby Deen
I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (Church? Canceled?...
Author: Ree Drummond
No one will ever notice that you swapped in mushrooms for a third of the beef in these better-for-you mini burgers. Grated onion and a touch of soy add to their savoriness. Make a big batch of these pint-sized...
Author: Rhoda Boone
Author: Bernardo Bukantz
Author: Steve Silverman
Author: Carlo Mirarchi
Author: Barbara Steinberg
Lasagna roll-ups are so perfectly convenient and handy, particularly for smaller households, because they can be easily assembled in small loaf pans and you can just grab the amount you need rather than...
Author: Ree Drummond
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
Author: Carla Lalli Music
Brown sugar gives these triple-chocolate brownies plenty of rich, flavorful sweetness.
Author: Martha Collison
Author: Lydia Ravello
These fluffy buttermilk rolls are filled with a cinnamon-scented date purée to capture all that sticky bun glory without being overly sweet.
Author: Sohla El-Waylly
A flaky phyllo crust, layered with butter and a pumpkin pie-spice sugar forms the crust for this silky well-spiced pie.
Author: Ross Dobson
Author: Susie Cover
Author: Maggie Ruggiero
This dish is a regular on my weeknight dinner roster-it's delicious! Using quinoa instead of a regular breadcrumbs, and sweet potato wedges instead of regular, means it's better for you, too.
Author: Donna Hay
Autumn is the time when wild grapes ripen! Enjoy this jelly recipe all season long!
Author: Homemade and Wholesome
Author: Susan Spungen
Author: Rose Levy Beranbaum
We love the way this cooking method lightly chars the bok choy and intensifies the natural sweetness and juiciness of the shrimp. And roasting them together leaves you with plenty of time to whip up a...
Author: Rhoda Boone
Author: Janet Taylor McCracken
This totally addictive matzo treat combines the flavors of two Passover classics: macaroons and matzo. Get the recipe.
Author: Rhoda Boone