facebook share image   twitter share image   pinterest share image   E-Mail share image

Chickpea Confit

Author: Michael Psilakis

Summer Fruit Cobbler

Author: Zoe Singer

Shabbat Mandarin Marble Loaf

Author: Marcy Goldman

Feta Stuffed Watermelon Blocks

Author: Marge Perry

Chocolate Chunk Share Cookie

Chocolate Chunk Share Cookie

Author: Donna Hay

Blood Orange Chia Pudding

Why drink O.J. with your yogurt when you can mix it in?

Author: Claire Saffitz

Peanut Butter Pie

Author: Sylvia Harbin

Mixed Pulses and Herb Soup

Author: Jila Dana-Haeri

Multi Grain Dinner Rolls

Author: Peter Reinhart

Monkfish with Ratatouille

Author: Georgia Downard

Berry and Pineapple Crumble

Author: Inez Holderness

Shamrock Shake

Author: Kendra Vizcaino-Lico

Butterscotch Blondie Bars With Peanut Pretzel Caramel

Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.

Author: Gina Marie Miraglia Eriquez

Pumpkin Bread Pudding

Author: Melissa Walnock

Wax Bean, Pea, and Chorizo Salad

Author: Shelley Wiseman

Pickled Crudités

Author: Bon Appétit Test Kitchen

Fruit and Nut Stuffing

I don't need to eat more bread on Thanksgiving and I prefer to have a non-meat stuffing so that I can serve the leftovers with any other meal.

Author: Feeding my Family

Frozen Yogurt Bark

...

Author: Anna Stockwell

Trifle Bowl Salad

This is a delicious and pretty salad. As the title indicates, it is made in a clear trifle bowl, and it is made in layers.

Author: Chef Laya

Glazed Lime Cake

Author: Bon Appétit Test Kitchen