These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut...
Author: Anna Stockwell
Author: Elizabeth Karmel
Author: Janie Hoffman
Author: Richard Blais
This one-pan dinner has a nice buttery sauce, so serve it with some crusty bread for mopping.
Author: Anna Stockwell
Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"
Author: Diana Kuan
Author: Rosemary Leicht
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Author: Amelia Freer
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast...
Author: Anna Stockwell
Author: Susan Baldassano
Author: Rick Mast
Author: Karen Barker
Coarse-flake sea salt meets sweet, buttery, crowd-pleasing cookies.
Author: Marina Delio
Author: Catherine McCord
Author: Dorothy Duder
Author: Catherine McCord
Author: Sara Foster
Sausage with Sauerkraut, Apples, and Bok Choy
Author: Rhoda Boone
Easily split this decadent swirled chocolate pudding in half to make it a romantic dessert for two.
Author: Jessica Koslow
Author: Brad Avooske
Author: Adam Evans
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular...
Author: Yotam Ottolenghi
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
Author: Soa Davies
Author: Pam Rupp
Author: Lora Zarubin
Author: Karen Bussen
Author: Molly Wizenberg
Author: Barbara Kafka
Author: Viviane Bauquet Farre