Author: Edward Lee
Melt Parmesan into tortilla-like discs to sandwich spicy squash blossoms for this summery hors d'oeuvre.
Author: José Andrés
Author: Kahlil Arnold
Author: Sarah Britton
Author: Lori Longbotham
Author: Ari Taymor
Author: Nick Malgieri
Author: Clotilde Dusoulier
Author: Dawn Perry
Author: Charlie Palmer
You don't have to book a reservation at your favorite seafood house to dig into flaky crab cakes-just make these simple ones in your broiler at home! Crab is an overlooked superfood, low in calories and...
Author: Drew Ramsey, M.D.
Author: Hinnerk von Bargen
Author: Cassy Vires
These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.
Author: Donna Hay
Author: Greg Atkinson
Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red Faugères from the Languedoc in France.
Author: Edward Lee
Be sure to make enough for a crowd, because these chewy, garlicky knots - a pizzeria classic - will go fast.
Author: Lillian Chou
Author: Chuck Hughes
Author: Shelley Wiseman
Author: Georgia Downard
Bulgogi-beef marinated in soy sauce,sesame oil, and other seasonings-is a popular Korean dish. Here, we've subbed in salmon for the sirloin.
Author: Rozanne Gold
Author: Eric Bedoucha
Author: Andrew Schloss
Author: Francois Payard
Author: Jill Silverman Hough
Author: Eloise Davison
Author: Catherine McCord