Author: Patricia Wells
Author: Tom Gilliland
Author: Kimberly Kennedy
Author: Sue Knechtel
Author: Traci Des Jardins
Any easy Mole Poblano recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other...
Author: Sergio Remolina
Author: Nancy Grubin
Author: Victoria Granof
Author: Michael McLaughlin
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Author: Chris Morocco
Author: Tracey Seaman
Author: Cindy Mushet
An easy Caramelized Walnuts recipe
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Gil Marks
Author: Gina Marie Miraglia Eriquez
Author: Marty Rosencranz
A rich, buttery toffee topped with chocolate and pecans.
Author: Land O'Lakes
Want cookies you can make in less than an hour without having to run out to buy perishable ingredients-or even turn on your oven? These no-bake cookies rely on nut butter and white chocolate for their...
Author: Katherine Sacks
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
Author: Tyler Florence
To make this slightly sweet dish such a delicious departure from other melon soups, Kinch briefly cooks vibrant Cavaillon and Charentais melons. Feel free to use any of your favorite summer melons, including...
Author: David Kinch
Author: Joanne Chang