Author: Elizabeth Falkner
Author: Gayle Pirie
Author: Einat Admony
Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.
Author: Chris Morocco
Quick-cooking squid is perfect for a weeknight dinner. Look for it at a reputable fish monger or in your grocer's freezer section.
Author: Alison Roman
Author: Alison Roman
Author: Calvin Harris
These hearty monster cookies have it all for nursing mamas: lactogenic oats, ground flaxseed, and brewer's yeast powder; subtly crunchy, omega-rich chia seeds; and a bit of coconut oil, with its high lauric...
Author: Mandy Major
Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).
Author: Jon Shook & Vinny Dotolo, Animal
Shredded butternut squash is cooked briefly, leaving some bite to it before being tossed with pasta in this pretty dish.
Author: Sara Jenkins
Author: James H. Rankin
Author: Victoria Granof
I'm surprised and delighted by the number of sweets and desserts that I have been able to come up with sans flour and dairy. With this one I had help. Our good friend Dr. Nersessian-a very good cook-came...
Author: Barbara Kafka
Author: En Ming Hsu
Author: Roy Finamore
The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.
Author: Jeremy Fox
Author: Annabel Langbein
Author: Joan Nathan
Author: Catherine McCord
Author: Paul Grimes
Author: Nicole Alper
Author: Chris Morocco
Author: Anders Braathen
Author: Nicole Spiridakis
These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.
Author: Victoria Granof
Author: Dede Wilson
For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier structure than a classic white cake and lends...
Author: Katherine Sacks
The fastest way to turn turkey into breakfast: eat it on French toast.
Author: Todd Ginsberg of Fred's Meat & Bread, Atlanta
Author: Victoria Granof
Author: Alison Roman
Author: Kate Higgins
Many smoked ribs recipes have you remove the membrane from the underside of the ribs before cooking them. I don't see the point, unless you're entering your ribs in a barbecue competition: it's a pain...
Author: Joe Carroll
Author: Brandi Neuwirth