Author: Maggie Ruggiero
Author: Scott Peacock
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
Chances are you're trimming off and discarding way too much of your broccoli stems. The stems are so flavorful, they should be their own vegetable.
Author: Chris Morocco
When adding your hot liquids to the bowl while whisking, it helps to stabilize your bowl by rolling a kitchen towel up into a log, wrapping it into a coil as wide as the bowl's base, then setting the bowl...
Author: Lou Jones
These milky little doughnuts are a burnished bronze on the outside, white and cakey inside, and soaked to the core with delicately flavored rose syrup.
Author: Meera Sodha
Author: Kate Fogarty
Esqueixar means "to shred" and that's what's done to salt cod in this traditional Catalonian cold dish. Trout is used in this dish instead.
Author: Katie Button
Author: Chuck Hughes
A combination made in healthy-foodie heaven, this will be sure to satisfy you first thing in the morning!
Author: Alice Liveing
Author: Sophie Dahl
Author: Jasper White
Author: Molly Stevens
I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes...
Author: Rebecca Katz
Author: Suzanne Tracht
If you're going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy, and definitely worth it.
Author: Andy Baraghani
Author: Dorie Greenspan
Author: Martin Boetz
Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
Author: Alison Roman
Author: Douglas Rodriguez
Healthy bonus: Fiber, vitamin C, and potassium from bell peppers; lycopene from red pepper and ketchup (this recipe has less than half the sugar of the typical store-bought kind)
Author: Mark Scriver
Author: Mark Overbay
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon
Author: Claudia Fleming
Author: Gianni Scappin
Author: Edda Servi Machlin
Author: Ruth Cousineau
Author: Maria Helm Sinskey