Author: Melissa Roberts
If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls. Here, those familiar flavors not only echo...
Author: Ian Knauer
Author: Alison Roman
Author: Rebekah Peppler
Author: Maggie Ruggiero
Author: Chris Morocco
Author: Susan Feniger
Author: Annabel Langbein
Author: Abigail Johnson Dodge
Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour...
Author: Anna Stockwell
In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.
Author: Raquel Carena
I love to use fresh Basa for this, but it has also worked well with tilapia. It would probably work well with any of the more delicate, white-fleshed fish filets. I love the fresh French tarragon I grow...
Author: Susiecat too
Author: Joy Pierson
Author: Jean Touitou
Author: Suzanne Goin
Author: Rawia Bishara
Author: Bon Appétit Test Kitchen
Author: Debbie Koenig
Creamy herbed avocado and edible flowers elevate a simple salad of mixed greens.
Author: Maggie Ruggiero
Inspired by a recipe from chef Kaori Endo of Nanashi in Paris, this smart, easy dessert shows how well matcha plays with creamy yogurt and fruit.
Author: Meryl Rothstein
Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.
Author: Anissa Helou
A stunning dessert that lets two autumn fruits-pears and persimmons-shine.
Author: Amelia Saltsman
Author: Kevin Mills
Author: Paul Grimes
A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.
Author: Lidia Matticchio Bastianich
Author: Dede Wilson