Author: Andrea Albin
Author: Rose Levy Beranbaum
Author: Dave Lieberman
Author: Roberto Santibañez
Author: Chris Styler
Author: Lidia Bastianich
Who doesn't love the combination of chocolate and peanut butter? These eggs are like an upscale version of Reese's Peanut Butter Cups. You can actually make them in any mold you like, but I generally make...
Author: Jacques Torres
Author: Melissa Roberts
Author: Barbara Lynch
Author: Yotam Ottolenghi
Author: Bruce Weinstein
Author: Catherine McCord
Author: Tracey Seaman
Author: Andrew Friedman
Author: Bettina Ciacci
Author: Ardie A. Davis
Author: Diane Rossen Worthington
When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the Chinese dish lao hu cai.
Author: Sarah Jampel
Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Author: Andy Baraghani
We love the way this cooking method lightly chars the bok choy and intensifies the natural sweetness and juiciness of the shrimp. And roasting them together leaves you with plenty of time to whip up a...
Author: Rhoda Boone
Author: Odessa Piper
These pastries combine the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle.
Author: Bill Clark
Author: Lynn Baygan
Author: John Besh
Author: Catherine McCord
Author: Ken Haedrich
This speedy dinner is loaded with cherry tomatoes, sugar snap peas, and the same spices you'll find in a traditional matar paneer.
Author: Sohla El-Waylly
Author: Paul Grimes
Author: Carlo Mirarchi
Author: Wolfgang Puck