These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins. Take them on picnics and pack them in kids' lunch boxes.
Author: Susan G. Purdy
Author: Sanford D'Amato
This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.
Author: Luz Calvo and Catriona Rueda Esquibel
Author: Marielle Ainsworth
This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.
Author: Rick Martinez
Author: Josh Keeler
Author: Duskie Estes
Author: Sharon Lebewohl
Author: Dona Kuryanowicz
Author: Victoria Granof
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
Author: Gabrielle Hamilton
Author: Mary Cech
Author: Jeanne Thiel Kelley
Author: Tom Douglas
Author: Meredith Deeds
Author: Nick Malgieri
Author: Ardie A. Davis
Author: Marcelle Bienvenu
Author: Michael Psilakis
Author: Molly Stevens
Author: JoAnn Cianciulli
Author: Faith Heller Willinger
Author: Ivy Manning
The perfect finish to a cozy bistro dinner. If desired, top each waffle with a dollop of softly whipped cream.
Author: Yves Camdeborde
Author: Elizabeth Falkner
Author: Lillian Chou
Author: Rick Tramonto
Author: Jeanne Kelley
Author: Larry Leichtman