Author: Deborah Madison
Author: Joan Oswalt
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
The Los Angeles Times published this recipe in 1979, back when chinese chicken salads were all the rage. I still make this recipe but usually add some manderin orange segements on top.
Author: lynnski LA
Author: Allen Susser
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. As you fold in the sifted cocoa powder, it won't want to dissolve at first, but keep going. The small clumps...
Author: Sarah Jampel
If you love the citrusy bite of Campari, it's time to meet your new summer drink. The Sicilian Slush pairs the Italian aperitivo with herbal gin and plenty of freshly squeezed orange juice to create a...
Author: Adina Steiman
Author: Kathy Specht
Author: Cindy Mushet
Pickling and grilling the cabbage for this slaw may seem labor intensive, but the extra work is definitely worth it. Once you try the combination of tangy and smoky flavors, you'll always want to make...
Author: Katherine Sacks
Author: Jasper White
This blueberry buckle is a sweet, coffee cake loaded with fresh blueberries and topped with a layer of crumbly streusel.
Author: Mario Batali
Author: Molly Stevens
Author: Pamela Grennes
Put the lime in the pineapple with this fun summer cocktail! Scoop the fruit from the skin to create pineapple "cups," freeze it, and blend it into a bright and refreshing play on a mojito. Or, if you're...
Author: Katherine Sacks
Author: Ruth A. Matson
Author: Lillian Chou
These shrimp are a glamorous departure from burgers and hotdogs, yet are just as easy to fix. They only take a few minutes on the grill, so plan on cooking some other veggies to go with the shrimp while...
Author: Geema
Author: Karen Adler
Author: David Lebovitz
Author: Brini Maxwell
Author: Pat Neely
Author: Meryl Rothstein