Author: Catherine McCord
Author: James Beard
Author: Michael Presnal
Author: Carole Bloom
In England, these crisp raisin-flecked treats are called Madeira biscuits-biscuit being the British word for cookie, and a glass of Madeira being a favorite accompaniment for this particular type.
Author: Andrea Bemis
Author: Nathalie Dupree
Why go to the grocery store for plain Jane caramel corn when Clinton's tastier easy-to-make recipe can be ready in almost no time at all.
Author: Clinton Kelly
Author: Gina Marie Miraglia Eriquez
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Author: Dorie Greenspan
Both cardamom and pistachios are essential ingredients in Persian dessert making. This dough is delicate because it doesn't contain any gluten, so be sure it's fully chilled and firm before rolling into...
Author: Louisa Shafia
Author: Josie Le Balch
These salmon cakes are a perfect appetizer to any meal. The great thing is that you can make them into larger patties and serve them as a main course alongside a tossed salad and roasted vegetables or...
Author: Candid Appetite
This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.
Author: Chris Morocco
Puréeing beet greens into pesto and tossing asparagus ribbons into fettuccine is a great way to incorporate healthy vegetables into pasta. A poached egg adds richness and protein to the dish. If you are...
Author: Jill Santopietro
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
Author: Katherine Sacks
Author: Carole Bloom
This 24-hour method will transform uncooked salmon into a side of firm, silky fish. Buy the best you can afford.
Author: Francois Payard
Author: Roy Yamaguchi
Five different types of coconut, plus almonds, oats, and whole wheat flour go into our quintuple-threat, nutrient-dense breakfast or snack bars.
Author: Chris Morocco
Author: Marcela Valladolid
Author: Ian Knauer
Author: Melissa Roberts