This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And the spicy vegetarian curry tastes as good as ever reheated.
Author: Claire Saffitz
Author: Kate McMillan
Author: Jenny Rosenstrach
Author: Kent Rathbun
Author: David Guas
Author: Lora Zarubin
Author: Ian Knauer
Author: Cynthia LeJeune Nobles
This recipe was created to accompany Fallen Chocolate Squares À La Mode with Butterscotch Sauce. Can be prepared in 45 minutes or less, but requires additional unattended time.
The chops don't need to marinate long to take on great herby flavor.
Author: Maria Helm Sinskey
This cheesy, spicy flatbread is completely irresistible. Cook it on the grill until just lightly charred, and serve with ribs-it's great for mopping up all the delicious sauce.
Author: Donna Hay
Author: Bruce Aidells
Author: Graham Elliot
Author: Lara Ferroni
Author: Chris Schlesinger
Author: Paul Grimes
It's ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.
Author: Andy Baraghani
Author: Lidia Bastianich
A creamy, sweet carrot purée takes the place of tomato sauce in this unexpected pizza. Buy carrots with the greens still attached: the bitter carrot fronds make a great topping for the pizza and balance...
Author: Anna Stockwell
Author: Lora Zarubin
The sweet and juicy tomatoes perfectly contrast with the salty caper berries and creamy ricotta in this super-simple spaghetti-it's my go-to when I need a quick meat-free weeknight dish.
Author: Donna Hay
Author: Stephan Pyles
Author: Jill Dupleix
If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls. Here, those familiar flavors not only echo...
Author: Ian Knauer