Author: Maria Helm Sinskey
Author: Andrea Albin
Author: Lillian Chou
Author: Waldy Malouf
Author: Melissa Roberts
Cranberry Eggnog Tart
Author: Ruth Cousineau
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian...
This rich chocolate desserts are drizzled with a decadent Indian-spiced vanilla and cardamom cream sauce.
Author: Karen DeMasco
These sparkly cookies take classic gingerbread and turn up the volume with three variations of ginger and a decadent cream cheese filling.
Author: Samantha Seneviratne
Author: Melissa Roberts
An easy Lemon-Mint and Tabbouleh Salad. If you have trouble finding plain bulgur (cracked wheat), use one cup of bulgur (but not the seasoning packets) from two boxes of wheat salad mix, found in the rice...
Author: Karen Barker
Author: Gil Marks
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
Author: James Oseland
Author: Paul Grimes
That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.
Author: Chris Morocco
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
Author: Chris Morocco
Author: Molly Wizenberg
Author: Lauren Beal