Author: Lori Longbotham
Author: Melissa Roberts
Author: Jean Thiel Kelley
Author: Nathalie Benezet
Author: Nigella Lawson
Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect...
Author: Matt Lewis
Author: Briana Holt
Author: George Mahaffey
Author: Deborah Thomas-Gruby
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
Author: Molly Stevens
Author: Klaus Fritsch
Author: Lillian Chou
The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water-scented cookies to form a grid pattern.
Author: the editors of Martha Stewart Living
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't...
Author: Bon Appétit Test Kitchen
Mild mahi Mahi takes on the flavors of our zesty marinade.
Author: Larraine Perri
This soup coaxes big flavors from a short ingredient list. Patiently browning the onions and garlic is essential to adding flavor and depth to the finished dish.
Author: Andy Baraghani
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani
Author: Ming Tsai
Author: Rebecca Poynor-Burns
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you...
Author: Melissa Roberts
Author: Lorna Sass
Author: Paul Grimes
Author: Irene Clark
Author: Ian Knauer
Author: Melissa Roberts
Author: Chris Morocco
These super-light and airy biscuits, with their peppery bite, are as good alongside a hearty dinner as they are for a savory morning treat with jam.
Author: Katherine Sacks
Author: Gina Marie Miraglia Eriquez
Author: Victoria Granof
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.
Author: Madhur Jaffrey