Author: Amelia Saltsman
Author: Joe Gannon
Author: Nigella Lawson
Author: Allison Vines-Rushing
Author: Gina Marie Miraglia Eriquez
If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Author: Rick Martinez
Author: Marge Perry
Author: Paul Grimes
Author: Lucia Luhan
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani
Author: Toni Oltranti
This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Author: Rachel Allen
Author: Melissa Roberts-Matar
The best way to have your macaroni in the freezer: a custard-style baked mac 'n' cheese. This one uses eggs and béchamel to bind very cheesy noodles.
Author: Ashley Christensen
Author: Wolfgang Puck
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes...
Author: Kathleen Hulsy
Author: Ming Tsai
Author: Sisi Carroll
If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the...
Author: Katherine & Ryan Harvey
This soup can be served warm or cool. It's flavored with coconut milk, orange juice, and fish sauce.
Author: Ian Knauer
Author: Ian Knauer
Author: Kate Ewald
Feed a crowd with a baked casserole version of the classic French Croque Madame sandwich with smoky ham, melty cheese, creamy sauce, and gently cooked eggs.
Author: Rhoda Boone
This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles. Get the recipe.
Author: Anna Stockwell
This simple yet luxurious preparation is delicious with fresh wild king salmon, though you can use any of your favorite salmon varieties.
Author: Melissa Hamilton
Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new...
Author: Susan Spungen
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round.
Author: Kelly Mariani
These classic rich, chewy cookies crack - or, yes, crinkle - as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...