Author: Lorraine Vassalo
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
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
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