Author: Albert Stevens Crockett
A tangy breakfast smoothie recipe made with carrots, pineapple, and ginger.
Author: Michael Symon
This recipe came from Sunny Anderson's "Cooking for Real". I've recently started enjoying artichokes....can't believe I haven't been eating them until now (except as a dip or marinated on salads)!
Author: breezermom
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. These peels add a wonderful, bright flavor to our Lemon Ice Cream,...
Author: Gabrielle Carbone
Author: Jacques Pépin
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.
Author: Jacqueline Chio-Lauri
Author: Lewis Rossman
Author: The Epicurious Test Kitchen
Author: Aglaia Kremezi
Author: Miriam Chandler
Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.
Author: Gina Marie Miraglia Eriquez
Author: Sisi Carroll
Frosting for any white or lemon cake recipes. Enough to cover the sides and top of a 9-inch layer cake.
Author: Carol
With simple ingredients, you can turn a salmon fillet into a tasty weeknight dinner.
Author: Land O'Lakes
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
Author: Dave Tyson
This grilling method gives similar crispy skins and creamy interiors to eggplant, which need just a handful of toppings to get full-on delicious.
Author: Brad Leone
Author: Lisa Zwirn
Author: Maria Helm Sinskey
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...
Author: Raquel Carena
Author: Brian Hill
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon, mint, basil, dill, chives, watercress, and sorrel....
Author: Olia Hercules
Author: Alice Marcus Solovy
Modified from the dallasnews.com -- Originally published in The Dallas Morning News on November 22, 1998. Recipe from The Cook's Bible: The Best of American Home Cooking by Christopher Kimball.
Author: KerfuffleUponWincle