Author: Ellen Lebow
Author: Libbie Summers
An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.
Author: Kemp Minifie
This mousse-like dessert has the tartness of passionfruit and the creamy richness of sherbet without any of the hard work.
Author: Jessie Sheehan
Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.
Author: Ari Kolender
These chocolate coconut date bars are a healthy snack idea.
Author: Dawn Perry
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
Author: Laura O'Neill
Author: Tamasin Day-Lewis
Author: Michael Tong
Use this quick and easy vanilla cookie recipe from Donna Hay to make Simple Vanilla Jam Drops.
Author: Donna Hay
Author: Sheila Lukins
Author: Daniel Boulud
Author: Michael Laiskonis
Author: Sarah Tenaglia
Author: Sandi Nelson
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
Author: Alison Roman
Author: Clare Crespo
A shortbread chocolate cake gets a topping of mousse and ganache.
Wheat germ lends a good dose of vitamins to these delicious, kid-friendly muffins, while boosting the nutty flavor.
Author: Bon Appétit Test Kitchen
Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.
Author: Claire Saffitz
This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.
Author: Anna Stockwell
Author: Bernardo Bukantz
Author: Donna Hay
Cutting slits into the bologna before cooking helps it brown evenly across the surface.
Author: Brad Leone
Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock in less than a year. These cream-filled chiffon cake...
Author: Lara Ferroni
Author: Anne Rosenzweig
Author: Tim Cole
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell