A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that...
Author: Susan Spungen
Author: Matthew Mead
A childhood favorite gets fancy: Root beer granita is topped with vanilla ice cream, then drizzled with root beer syrup. Try making this with a microbrew root beer.
Author: Alison Roman
Author: JoAnn Cianciulli
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Author: Carla Rollins
There's something about the pairing of chicken and rice that is so appealing and comforting, and these paella-like dishes are definitely perennial crowd-pleasers.
Author: Kathy Brennan
Author: Cindy Mushet
An easy Old Fashioned Lemonade recipe. Each squeezed lemon yields about 1/6 cup of juice.
Author: Sheila Lukins
Author: Amy Finley
Another great twist on classic bolognese, this simple dish is one of my family favorites. The secret is the crispy leaves of fresh oregano, which give the saucy base and silky pasta extra punch.
Author: Donna Hay
Author: Melissa Roberts
Author: Melissa Roberts
Author: Julie Richardson
Author: J. M. Hirsch
Author: Ian Knauer
Author: Shelley Wiseman
Dates and bananas naturally sweeten this wholesome breakfast smoothie.
Author: Carla Lalli Music
Author: Julia Turshen
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa...
Author: Leticia Moreinos Schwartz
Author: Marilyn Hill
These classic Belgian waffles from Gourmet magazine's cookbook have deep crevices that are ideal receptacles for butter and maple syrup.
Author: Gourmet Test Kitchen
Author: Bobby Flay
Author: Diane Berry
These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro, yogurt, and lime juice makes the perfect dipping...
Author: Katherine Sacks
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
Author: Victoria Granof
This Mexican take on meatballs is one of my family favorites-my boys really love the crispy chorizo sprinkled over the top! It's so rich and warming, but we love it all year round.
Author: Donna Hay
Escabeche is a Mediterranean preparation for fish involving marinade of olive oil and shallots.
Author: Alison Roman
Sweet tea recipe from Bryant Terry, boosted with fresh orange and lemon juice.
Author: Bryant Terry
Author: Rocco Lugrine