Author: Maya Angelou
Author: Kevin Roberts
Turkish-Style Lamb Burgers with Walnut Sauce
Author: Maggie Ruggiero
Author: Brenda Tunstill
Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.
Author: Chris Morocco
Author: Guy Fieri
The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets.
Author: Bon Appétit Test Kitchen
Author: Jonathan Sawyer
A simple five-ingredient dessert recipe with puff pastry, pears, and maple syrup. Perfect for fall and winter entertaining.
Author: Rhoda Boone
Author: Tori Ritchie
Author: Linda Ziedrich
Author: Beth Hillson
Author: Rocco DiSpirito
Author: Melissa Roberts
Author: Joy Wilson
Slightly underripe plums? Add a touch more honey.
Author: Rick Martinez
Author: Lauren Chattman
Smoked pork hocks don't just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.
Author: Chris Morocco
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the...
Author: Gina Marie Miraglia Eriquez
A highly seasoned broth and robust cashew-lemongrass curry paste add layered flavor to this warming soup.
Author: Lily Freedman
An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.
This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened cheeses, one of my favorite desserts of all.
Author: David Lebovitz
I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (Church? Canceled?...
Author: Ree Drummond
This naturally gluten-free, grain-free, dairy-free, vegan dessert (which is also free of refined sugar) is a total crowd pleaser.
Author: Lorraine Pascale