A childhood favorite gets fancy: Root beer granita is topped with vanilla ice cream, then drizzled with root beer syrup. Try making this with a microbrew root beer.
Author: Jeanne Thiel Kelley
Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad.
Author: Mindy Fox
What's for dinner? A big ol' heap of Louisiana, in the form of potatoes, corn, and shrimp. It's all here, it couldn't be easier, and dipping everything in the spicy sauce while you sip a cold beer is pretty...
Author: Andrea Albin
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Author: Sarah Jampel
Author: Andrew Carmellini
Author: Bon Appétit Test Kitchen
Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed oil, this salad represents an attempt to get...
Author: Diane Carlson
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.
Author: Maggie Ruggiero
Author: Beatriz Llamas
Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow. Can be prepared in 45 minutes or less.
Author: Ruth Cousineau
Author: Paul Grimes
Author: Maggie Ruggiero
Author: Jean Georges Vongerichten
Author: Daniel Patterson
Author: Dorie Greenspan
Author: Melissa Roberts
Author: Tasha de Serio
Another great twist on classic bolognese, this simple dish is one of my family favorites. The secret is the crispy leaves of fresh oregano, which give the saucy base and silky pasta extra punch.
Author: Donna Hay
Author: Julie Sahni
Author: Ruth Cousineau
Author: Jessica B. Harris
Author: Ruth Cousineau