Author: Shelley Wiseman
Author: Joanne Weir
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.
Author: Marion Cunningham
This cake is perfect for beginners-it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.
Author: Janet McCracken
Author: Cathal Armstrong
Author: Terry Gibralter
Author: Jeanne Thiel Kelley
Author: Eula Mae Doré
Author: Roger Berkowitz
Author: Jane Hornby
Author: Amelia Saltsman
Author: Annisa Helou
Author: Ghillie James
Author: Sara Foster
A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.
Author: Jill Silverman Hough
Author: Victoria Granof
Author: Anna Stockwell
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season...
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak