Author: Joyce Goldstein
Author: Molly Stevens
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Author: Toni Tipton-Martin
Author: Sheila Lukins
Author: Debra Creed-Broeker
Author: Ina Garten
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in crisp, crackly skin that gives way to moist flesh,...
Author: Ian Knauer
A spicy, tangy marinade helps tenderize this flavorful cut of meat that's perfect for tacos.
Author: Rhoda Boone
Author: Bruce Aidells
Author: Daryl Getman
Author: Kim Bartel
Author: Chris Shepherd
Author: Gina Marie Miraglia Eriquez
Author: Lorraine Vassalo
Author: Fred Thompson
Author: Ellie Krieger
Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are...
Author: Andrea Slonecker
Author: Cynthia Paige Ward
Author: Helene Cypress
Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
Author: Jamie Oliver
Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.
Author: Tara O'Brady
How to make a quick and easy summer dessert.
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Author: Andy Baraghani