Author: Stephanie Clarke, R.D.
Swedish pearl sugar stands in for coarse salt in this sweet take on the soft pretzel.
Author: Melissa Roberts
Rather than being cooked in salted water, the pasta is treated like risotto-simmered in stock and stirred until cooked and creamy-which gives it plenty of time to pick up meaty flavors.
Author: Camille Becerra
Author: Donald Link, Chef Pêche, New Orleans
Author: Sarah Britton
Barbecue purists may claim that pulled pork has to be smoked in a pit to be the real thing, and we won't quibble with that. But this recipe, prepared right in your kitchen (on the counter, no less), is...
Author: the editors of Martha Stewart Living
Author: Jeanne Thiel Kelley
Author: Ed Kenny
I made these cookies for my son's class at school as part of France's annual week of taste, or semaine du gout. The idea was to show how sweet and salty flavors complement each other.
Author: Susan Herrmann Loomis
These can be layered between sheets of parchment and stored in an airtight container at room temperature for up to two weeks.
Author: Molly Wizenberg
Author: Dede Wilson
Author: Eric Ripert
Author: Marge Perry
Author: Julia Turshen
It's amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.
Author: Anders Braathen
Fill these kid-friendly sushi rolls with bell pepper, carrots, and cucumber, or whatever vegetables they love.
Author: Stacey Antine
Make this your night one camp-out dinner, when the fish is freshest.
Author: Chris Morocco
Author: Maranda Engelbrecht
Author: Lara Shriftman
This egg-less pasta dough-perfect for hand made shapes, like orrechiette, cavatelli and pici-quickly comes together in the food processer. For an even easier approach, use a stand mixer fitted with the...
Author: Katherine Sacks
This silky gravy is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.
Author: Nick Kindelsperger
Author: Annabel Langbein
Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.
Author: Camille Becerra
The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños,...
Author: Rhoda Boone
This creamy, dreamy icebox cake-built in a bowl for maximum ease-is the no-bake dessert you'll be making all summer.
Author: Claire Saffitz
Author: Tracey Seaman
Author: Sam Worley
A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author: Sarit Packer
You don't have to use a vegan chocolate to make this decadent tart-any bittersweet baking bar will be great.
Author: Claire Saffitz
Author: Nick Fauchald
Author: Jennifer Appel
Author: Sarah Tenaglia
Author: Jenny Rosenstrach
Author: Susan Reid
Author: Debbie Koenig
Vegan bao buns are to die for and easy to make. They are filled with succulent jackfruit in a salty-sweet marinade, crunchy veggies, peanuts and herbs.
Author: Ania
Author: María Del Mar Sacasa
Author: Amelia Freer
Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.
Author: Alison Roman
Author: Catherine McCord
Author: Alison Roman