Author: Wolfgang Puck
We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.
Author: Gina Marie Miraglia Eriquez
These cookies are inspired by the most trusted human energy source: trail mix. They're crammed with toasted nuts, dried fruit, hearty oats, and chocolate.
Author: Sohla El-Waylly
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or frying required!
Author: Anna Stockwell
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They're all pretty perfect, but we'll take the advanced version,...
Author: Chris Morocco
Salami chips.
Author: David Guas
Author: Romney Steele
Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.
Author: Chris Morocco
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Author: Anna Stockwell
Keep canned salmon on hand and you'll have everything you need to make these crispy, flavorful salmon burgers in your pantry. An easy roasted red pepper mayo does double duty in these burgers: as a binder...
Author: Rhoda Boone
Author: Louise B. Finley
Author: Lillian Chou
Using ground pork instead of stew meat is a practical and easy way of making Filipino menudo on a weeknight.
Author: Liza Agbanlog
This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.
Author: Ian Knauer
Author: Maggie Ruggiero
Author: Gale Gand
These quick-cooking lamb chops make dinner feel instantly fancy.
Author: Alison Roman
Author: Judith W. Harris
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Author: Mindy Fox
Author: Rozanne Gold
Author: Amy Finley
Author: Judy Rodgers
Author: Anna Stockwell
It's never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out-ain't nothin' wrong with plain ol' whipped cream. For a luxurious twist, try...
Author: Erin Jeanne McDowell
This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.
Author: Donna Hay
Author: Ian Knauer
Author: R. A. Street
Author: Sydney A. Ducker
Author: Bruce Aidells
Author: Catherine McCord
Author: Shelley Wiseman
This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.
Author: Rhoda Boone
Author: Matt Lewis
Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.
Author: Katherine Sacks
Author: Rebekah Peppler
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe