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: Rick Rodgers
Author: Donna Hay
Author: Karin Korvin
Author: Akasha Richmond
Author: Steven Raichlen
Author: Claire Saffitz
More elegant than jam but just as handy, this compote goes with almost everything.
This dense and savory stuffing resembles the filling inside a tamale. This recipe makes enough to stuff the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy, or to serve eight people when baked as...
Author: Melissa Clark
Author: Melissa Clark
This traditional French sandwich is topped with a classic Mornay sauce (a béchamel sauce with cheese).
Author: Marlena Spieler
A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.
Author: Leah Koenig
Author: Adam Perry Lang
You probably won't have to salt the sauce itself since the clams are so briny; taste right before serving.
Author: Bon Appétit Test Kitchen
Author: Claudia Fleming
Author: Joseph W. DiPerri
An easy Mexican Rice recipe
Author: Faith Heller Willinger
Author: Dawn Perry
Author: Amelia Saltsman
Author: Shauna Sever
Author: Jeanne Kelley
Author: Sara Moulton
Pickled grapes make a refreshingly sweet-tart companion to rich country pâté in this simple bite-size appetizer.
Author: Union Square Events
Author: Rozanne Gold
Author: Paul Richardson
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
Author: Maria Helm Sinskey