Author: Rebekah Peppler
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
Spanish smoked paprika lends a warm smoky flavor to this super simple, rich, creamy pasta.
Author: Anna Stockwell
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: Victoria Granof
Author: Alison Roman
Author: Jill Browning
Turn the iconic cacio e pepe into something a little more kid-friendly by tossing in fresh corn to add a pop of sweetness to every cheesy, peppery bite.
Author: Deb Perelman
Author: Kay Scholzman
Author: Jenny Rosenstrach
Author: Allison Kave
Author: Sheila Lukins
Afritada, a traditional chicken and vegetable stew, is a gateway dish to Filipino cuisine. Spaghetti sauce, instead of fresh tomatoes or tomato sauce, is used in this recipe for convenience and taste.
Author: Dalena Haskins Benavente
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Author: Alison Roman
Author: Bernardo Bukantz
Author: Chad Colby
Author: Kathy Weiss
Cheddar, Gruyère, and Brie help push this over the top. Use local, artisan-style cheeses, if you can.
Author: Kate Jennings
Author: Dawn Perry
Author: Tracey Seaman
Pretty much everyone in the South fights about who's got the best pimiento cheese recipe. Make these if you want to put the debate to rest.
Author: Natalie Chanin & Butch Anthony
Author: Nils Bernstein
Author: Sarma Melngailis
These are wonderful both as an appetizer when entertaining or as a main with a side of greens.
Author: Tracy Pollan
Author: Amy Thielen
Author: Damon Lee Fowler
Author: Sarah Patterson Scott
It might feel like you're beating the batter for a long time, but that's what gives this cake an airy lift. Stay with it!
Author: Alison Roman
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez
Author: Lauren Salkeld
Author: Amy Finley
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....
Author: Joan Nathan