Author: Nancy Hawley
Author: Bettina Ciacci
Author: Sara Moulton
Author: Jodi Liano
Author: Anastacia Salcedo
Author: Jerome Navarre
Author: Anitra Earle
Author: Duskie Estes
Author: Elena Faita-Venditelli
This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.
The secret to this version of potato salad is sweet pickle relish-not diced cucumbers, dill pickles, or cornichons.
Author: Alexander Smalls
Author: Paul Grimes
Author: Rozanne Gold
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Author: Jeremy Fox
Author: Maggie Ruggiero
Author: Lewis Rossman
Author: Joyce LaFray
More elegant than jam but just as handy, this compote goes with almost everything.
Author: Holly Smith
You'll use some of the dressing for the grilled chicken and the rest for the noodle salad .
Author: Selma Brown Morrow
Author: Carey Paquette
Author: Niloufer Ichaporia King
Author: Lucy Severson
Author: Amelia Saltsman
Author: Melissa Clark