How to make risotto in a rice cooker
Author: Rick Bayless
In love with Caprese salad? Then you'll definitely want to try this new take on the classic, which gets a dose of sweetness from ripe peaches.
Author: Rebekah Peppler
Biscuits and gravy meet loaded nachos.
Author: Alison Roman
Author: Elizabeth Falkner
Author: Cristina Ceccatelli Cook
Author: Sue Li
This refreshing summer granita includes watermelon, blueberries, and mint.
Author: Adeena Sussman
Author: Shirley Cheng
Bake a few of these grown-up pizza pockets for dinner tonight and freeze the rest to bake later. After a long day in the office or a long night out with friends, you'll be happy to have them ready to go...
Author: Anna Stockwell
Author: Brian Smith
Author: Shelley Wiseman
Author: Nancy Oakes
Ralph Lauren's signature burger. At his Chicago restaurant, they use a mix of chuck, brisket, and short rib. If you have an awesome butcher, ask him or her to give you a blend, but you'll get great results...
Author: Carla Lalli Music
Author: Joanna Schmida
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
We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.
Author: Dawn Perry
Author: Susan Spungen
Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.
Author: Jessica Koslow
Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust.
Author: Alison Roman
Author: Allen Susser
Author: Emily Ansara Baines
Author: Gina Marie Miraglia Eriquez
Author: Nava Atlas
Author: Sheila Lukins
Author: Dawn Perry
This bark recipe, packed with flax, chia, and sesame seeds, almonds and coconut, lands somewhere in between granola bars the snack and granola the cereal.
Author: Elisabeth Prueitt
Author: Giada De Laurentis
Author: Dale Van Sky
Author: Ruth Cousineau
Author: Elana Amsterdam
Author: Dai Due, Austin, TX
Author: Catherine McCord
We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table.
Author: Anna Stockwell
Author: Catherine McCord
Looking for an easy way to serve eggs to a crowd? Use a blender to quickly whisk the eggs together, then bake on a sheet pan until the texture is custardy-more like a frittata than scrambled eggs. Slice...
Author: Rhoda Boone
Author: Rebekah Peppler
Author: Linda Archer