A quick and easy Oatmeal Peanut Butter Chocolate Chip Cookie recipe
Author: Dr. José A. Bowen
Author: Ivy Manning
Author: Copeland Marks
Author: Gill Paul
Author: Ruth Cousineau
An easy Sweet-Potato Latkes recipe
Author: Rochelle Palermo
Author: Melissa Roberts
Author: Susan Spungen
Author: Edna Lewis
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and...
Author: Sarah Copeland
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
Author: Hugh Acheson
Author: Frances Largeman-Roth
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.
Author: Peggy Markel
Author: Paul Grimes
Author: Melissa Clark
Author: Sarah Dickerman
Author: Tom Gilliland
Author: Carol Hill
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types,...
Author: Merritt Watts
Author: Sergio Remolina
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes...
Author: Adina Steiman
Author: Molly Stevens
Author: Julia Child
Author: Sara Foster
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
Author: Ellen Brown
Author: Anna Pump
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer them to retain some bite.
Author: Del Zimmerman
Author: Bon Appétit Test Kitchen
A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.
Author: Heidi Swanson