Author: Elizabeth Falkner
Author: John Schlimm
Author: Mark Bittman
Author: JoAnn Cianciulli
Author: Michael Psilakis
Author: Dona Kuryanowicz
Author: Amelia Saltsman
Author: Claire Saffitz
Author: Jeanne Thiel Kelley
Author: Faith Heller Willinger
Author: Darryl Estrine
Author: Lillian Chou
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
Author: Nick Malgieri
More elegant than jam but just as handy, this compote goes with almost everything.
Author: Gabi Moskowitz
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
Author: Allison Vines-Rushing
Author: Nathaniel Meads
Author: Maggie Ruggiero
Author: Gérard Lorenzoni Salini
Start making the granita a day ahead for this Middle Eastern dessert.
Author: Kris Hoogerhyde
Author: Holly Smith