Author: Lorri Lanning
Author: Amber Levinson
Author: Lidia Bastianich
Author: Bev Heinecke
Author: Melissa Roberts
Author: Philip S. Brown
Author: Gina Marie Miraglia Eriquez
These cookies are inspired by the most trusted human energy source: trail mix. They're crammed with toasted nuts, dried fruit, hearty oats, and chocolate.
Author: Sohla El-Waylly
Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.
Author: Natalie Chanin & Butch Anthony
For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries I had read about in cookbooks, learned to make...
Author: Joanne Chang
Author: Dawn Perry
Author: Eric Ripert
Author: Alison Roman
Author: Wolfgang Puck
Author: Sara Jenkins
Author: Romney Steele
Author: Andrea Albin
Author: Brad Avooske
Author: Kay Chun
Cooking times for wild rice vary from brand to brand by as much as 30 minutes. We recommend using Grey Owl Canadian Lake (greyowlwildrice.com).
Author: Sarah Dickerman
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a...
Author: Katy Sparks
Author: Maria Helm Sinskey
Author: Paul Grimes
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.
Author: Ian Knauer
Author: Georgia Downard
Author: Meredith Deeds
Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.
Author: Chris Morocco
Author: Jean Georges Vongerichten
Author: Ruth Cousineau
Author: Barbara Kafka