Author: Gina Marie Miraglia Eriquez
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
Author: Jennifer Maeng
Author: Anna Getty
Author: Tom Ponticelli
Author: Amelia Saltsman
Author: Stanley Tucci
Author: Ruth Cousineau
Author: Sandy Ingber
Author: Matt Lewis
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.
Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with...
Author: Lori Longbotham
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Julie Loria
Author: Bobby Flay
Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I also have a garden,...
Author: Katy Hees
Author: Jayne Cohen
Author: Rick Browne
The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one...
Author: Shari Ledwidge
Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty...
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed...
An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting
Author: Becky Guyton
Author: Alan Rosen
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New...
Author: Grace Young
Author: Nathan Sivin