Author: Susan Springob
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: Lulu Powers
Author: Gina Marie Miraglia Eriquez
Author: Lorraine Vassalo
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
How to make a quick and easy summer dessert.
Basic Crepes Recipe
Author: Tim Mantoani
Author: Mona Talbott
Author: Sandy Krasner
Author: Jennifer Wickes
A quick and easy Oatmeal Peanut Butter Chocolate Chip Cookie recipe
Author: Dr. José A. Bowen
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...
Author: Melissa Roberts
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Author: Anna Stockwell
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
An easy Sweet-Potato Latkes recipe
Author: Melissa Clark
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: Anna Pump
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
Author: Ellen Brown
Author: Sarah Dickerman
Author: Maggie Ruggiero