An easy Crème Anglaise recipe.
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not...
Author: Marion Cunningham
Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Author: Rhoda Boone
Steamed Broccoli with Olive Oil, Garlic, and Lemon
Author: Marcy Masumoto
Author: David Wells
An easy Baked Salmon with Mustard-Dill Sauce recipe
Author: Deb Sokol
Author: Susie Fishbein
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Author: Andrew Friedman
Author: John Besh
An easy Cranberry Jam recipe
Author: Fredéric Morin
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.
Author: Ruth Cousineau
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing...
Author: Melissa Roberts
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer...
Author: Bon Appétit Test Kitchen
Author: Molly Wizenberg
You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.
Author: Jamie Elizabeth Flick
Author: Melissa Roberts
Butter Pie Crust
Author: Charles Phan
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).
Author: Claudia Roden
Author: Bon Appétit Test Kitchen
When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes...
Author: Rick Rodgers
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Author: Damon Lee Fowler
Author: Gloria Kaufer Greene
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Author: Eleanor Topp
The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped...
Author: Anita Chu
Author: Toni Oltranti
Packaged bow-tie noodles,large and small, quickly replaced the flat homemade egg noodles in the American version of kasha varnishkes. The trick to a good kasha varnishke is to toast the whole-grain buckwheat...
Author: Joan Nathan
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.
A quick and easy creamed onions recipe. Creamed onions are so delicious that you'll want to eat them year-round.
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
This well-seasoned butter will douse each ear of corn with flavor as it melts.
Author: Chris Morocco
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . Grilling asparagus miraculously transforms it from the kind of vegetable you hated...
Author: Elizabeth Karmel
It's all about the layers and ruffles in this dramatic seasonal pie.
Author: Anna Stockwell
This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.
This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.
Author: Katie Morford