Author: Jean Anderson
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served over ice cream. This recipe is an accompaniment...
On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework for a spanakopita-like pie. This pie's dill-...
Author: Melissa Roberts
Author: Sarah Copeland
Author: Amy Finley
Author: Joan Brett
Author: Lora Zarubin
Author: Ian Knauer
Author: Kay Chun
Author: Lourdes Castro
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat
Author: Lauren Schaefer
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight...
Author: Rose Levy Beranbaum
Author: Oliver Strand
Author: Bonnie Donalson
Author: Bahija
Author: Gina Marie Miraglia Eriquez
Author: Robin Donovan
Author: Jill O'Connor
To bring together the flavors of this slow cooker dinner idea, combine this pork shoulder recipe with salsa and spices.
Author: Catherine McCord
These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.
How to make homemade Grandma-style pizza, with recipes for the tomato sauce, pizza dough, and the rectangular-shaped pie itself.
Author: Alfia Muzio
Author: Paula M. Shaw
Author: Peter Reinhart
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Author: Paul Grimes
Author: Kelsey Bunker
To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.
Author: Claire Saffitz
Author: Lillian Chou