Author: Kemp Minifie
This cake is perfect for beginners-it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.
Author: Janet McCracken
Elizabeth Barbone of Troy, New York, writes: "I read Ruth Reichl's 'Letter from the Editor' (April 2004), in which she states that 'matzo brei is one of life's perfect foods,' with great interest. However,...
Author: Ruth Reichl
Author: Alison Roman
Author: Bruce Aidells
Author: Sara Foster
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
Author: Catherine McCord
Author: Kay Chun
Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.
Author: Bruce Aidells
In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.
Author: Greg Atkinson
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Author: Joe Sevier
Author: Melissa Roberts-Matar
Author: Paul Grimes
Author: Ian Knauer
This crispy sandwich gets a double hit of heat, thanks to a tangy Tabasco sauce brine and cayenne-spiked coating. A crisp buttermilk slaw and creamy herbed mayo spread provide refreshing flavor and a perfect...
Author: Katherine Sacks
Author: Ruth Cousineau
Author: Georgia Downard
Author: Stratta
Author: Rose Levy Beranbaum