Author: Inez Valk-Kempthorne
Author: James Beard
Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.
Author: Claire Saffitz
These healthy snack bars make a sweet portable treat for a child's lunchbox.
Author: Molly Mitchell
Author: Diane Phillips
Author: Carla Lalli Music
I'm just beginning to explore the fascinating world of traditional Indian beverages. One of the most refreshing I've discovered to date is panakam, typically made during the Hindi festival Sri Rama Navami....
Author: Heidi Swanson
Author: Victoria Granof
Rice Chex cereal crushes up into a crunchy coating for this easy chicken dinner. Serve with mashed potatoes and green beans for the full Southern experience.
Author: Amy Shirley
Author: Elana Amsterdam
Author: Christina Tosi
Author: Catherine McCord
This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.
Author: Deb Perelman
Author: Raymond Sokolov
Author: Michael Anthony
Author: Catherine McCord
The recipe for these tasty French apple turnovers calls for both Golden Delicious and Granny Smith apples, plus sugar and fresh lemon juice. Check it out!
Author: Molly Wizenberg
Author: Alejandro Junger, M.D.
Author: Jeanne Thiel Kelley
Author: Aran Goyoaga
Author: Mollie Katzen
Our ultimate muffins are chock-full of blueberries and have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream. A dusting of coarse sugar gives them a shimmery...
Author: Rhoda Boone
There is no such thing as too many starchy dishes on the holiday buffet table, right? For many families, Thanksgiving dinner wouldn't be right without mashed potatoes. It seems there is always one family...
Author: Diane Morgan
Author: Catherine McCord
Author: Andrea Albin
Author: Janet McCracken
A dulce de leche and cream cheese frosting rich with pecans is as innovative as it is easy, making these cranberry-flecked cupcakes unforgettable.
Author: Michael Skibitcky
Author: Alison Roman