Author: Lorraine Vassalo
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.
Author: Bon Appétit Test Kitchen
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Author: Rick Rodgers
Author: Lulu Powers
Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.
Author: Tara O'Brady
There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then...
How to make a quick and easy summer dessert.
Author: Tim Mantoani
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Author: Anna Stockwell
Author: Sandy Krasner
Basic Crepes Recipe
Author: Mona Talbott
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.
Author: Paul Grimes
Author: Jennifer Wickes
A quick and easy Oatmeal Peanut Butter Chocolate Chip Cookie recipe
Author: Dr. José A. Bowen
An easy Sweet-Potato Latkes recipe
Author: Melissa Roberts
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.
Author: Melissa Clark
Author: Sarah Dickerman
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
Author: Ellen Brown
Author: Anna Pump