Author: Shelley Wiseman
Author: Maria Helm Sinskey
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan
Author: Crescent Dragonwagon
Author: Melissa McClure
Author: Vikas Khanna
Author: Jasper White
Author: Joan Nathan
Author: Kris Hoogerhyde
Author: Maggie Glezer
Author: Jill Dupleix
Author: JoAnn Cianciulli
Author: Kevin Fisher
Sometimes we spread jam between the layers; other times we simply dust the cake with powdered sugar.
Author: Melissa Hamilton
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper...
Author: Eleanor Topp
Extra-virgin olive oil takes the place of cream and butter in these decadent, golden mashed potatoes.
Author: Gale Gand
I saw this once on Everyday Italian with Giada De Laurentiis. I can't find it on food.com but this is how I make it (from memory) and it's delicious so I'm assuming it's almost the same! I change my ingredient...
Author: mosma
Author: Brent Ridge
Author: Patricia Wells
Author: Faith Heller Willinger
Author: Peter Reinhart
Author: Laura O'Neill
Author: Briana Holt
Author: Ian Knauer
Author: Annie Rigg
Author: José Andrés
Author: Diana Kuan
Author: Ray Johnson