Author: Sal Marino
Author: Michael Solomonov
This classic pasta only has a few ingredients, but the rich cheese, butter, and olive oil (along with a splash of pasta cooking liquid) merge into a surprisingly silky, flavor-packed sauce.
Author: Maialino
Author: Gina Marie Miraglia Eriquez
Author: Susan Spungen
Author: Melissa Hamilton
Author: Suzanne Pirret
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable...
Author: Carla Lalli Music
Author: Gaston Acurio
My mother learned to cook this bread during the Depression, when nothing was wasted - especially overripe bananas. We clamored for this treat so often that she frequently bought extra bananas and let them...
Author: Ruth Cousineau
Author: Diane Morgan
Author: Chad Colby
Author: Victoria Granof
Author: Claire Saffitz
Author: Calvin Harris
Author: Alison Roman
This sublime lemon dessert is the perfect antidote to all those chocolate bunnies and chocolate-stuffed eggs proliferating at Easter like, well...rabbits. It helps that our pudding is simple to make, too....
Author: Gina Marie Miraglia Eriquez
The oats, nuts, and fruit in this batter will start your day on the right nutritional foot-even with a generous glug of maple syrup poured over the top.
Author: Anna Jones
Author: Rick Martinez
Author: Jeffrey Alford
Author: Rozanne Gold
Author: Lora Zarubin
Lavender adds a floral note. If you're not a fan, the tart would also be delicious without it.
Author: Rozanne Gold
Pair these buttery chive-topped noodles with a rich meat main, like veal piccata.
Author: Shelley Wiseman
Author: Catherine McCord
Author: Allison Kave
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz
Author: Nils Bernstein
A robust mix of white beans and macaroni in a light tomato sauce, a Pasta e Fagioli recipe that is ready to serve in under 30 minutes.
Author: Gilda Lupes
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
Author: F. W. Pearce
Author: Jamie Oliver
Author: Catherine McCord
Author: Debra Ponzek
Our slice-and-bake technique is easier to manage than shaping a crescent version-a touch of sanity during holiday baking madness.
Author: Claire Saffitz
Author: Karen Heist