Author: Jeanne Thiel Kelley
This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.
Author: Deb Perelman
Author: Raymond Sokolov
Author: Sheila Lukins
Author: Aran Goyoaga
Rice Chex cereal crushes up into a crunchy coating for this easy chicken dinner. Serve with mashed potatoes and green beans for the full Southern experience.
Author: Amy Shirley
The recipe for these tasty French apple turnovers calls for both Golden Delicious and Granny Smith apples, plus sugar and fresh lemon juice. Check it out!
Author: Molly Wizenberg
This is a no-knead bread that can be started at 4:00pm and turned out onto the dinner table at 7:00pm. It is not artisan bread, and it's not trying to be. It is peasant bread, spongy and moist with a most-delectable...
Author: Alexandra's Kitchen
Author: Mollie Katzen
Our ultimate muffins are chock-full of blueberries and have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream. A dusting of coarse sugar gives them a shimmery...
Author: Rhoda Boone
Author: Andrea Albin
Author: Jenny Rosenstrach
Author: Kay Scholzman
Author: Sarma Melngailis
Author: Rebekah Peppler
Author: Catherine McCord
Author: Alison Roman
Spanish smoked paprika lends a warm smoky flavor to this super simple, rich, creamy pasta.
Author: Anna Stockwell
Author: Michael Anthony
Author: Janet McCracken
Pretty much everyone in the South fights about who's got the best pimiento cheese recipe. Make these if you want to put the debate to rest.
Author: Natalie Chanin & Butch Anthony
Author: Ghillie James
A dulce de leche and cream cheese frosting rich with pecans is as innovative as it is easy, making these cranberry-flecked cupcakes unforgettable.
Author: Amy Thielen
Author: Sarah Patterson Scott
Author: Nils Bernstein
Cheddar, Gruyère, and Brie help push this over the top. Use local, artisan-style cheeses, if you can.
Author: Kate Jennings
Author: Lauren Salkeld
Afritada, a traditional chicken and vegetable stew, is a gateway dish to Filipino cuisine. Spaghetti sauce, instead of fresh tomatoes or tomato sauce, is used in this recipe for convenience and taste.
Author: Dalena Haskins Benavente
Author: Dorie Greenspan
Author: Jill Browning