Author: Susan Elizabeth Fallon
Author: Stanley Tucci
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
Author: Rick Bayless
Author: Shelley Wiseman
Author: Rebecca Miller French
Author: Allen Susser
Author: Gina Marie Miraglia Eriquez
Setting the whipped cream with dissolved gelatin means it won't deflate or weep when chilled.
Author: Chris Morocco
Author: Lillian Chou
Author: Madeleine Smith
Author: Shelley Wiseman
Author: Melissa Roberts
Author: Marcel Desaulniers
This mint pesto was whipped up to serve over fresh sweet potato gnocchi. It's so light and refreshing, it could be used in many ways. Can be added directly to hot pasta. Toss and enjoy!
Author: capelilly
If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.
Author: Nicole Rucker
Author: Tasha de Serio
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from),...
Author: Shelley Wiseman
Author: Evan Kleiman
Author: David Guas
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
This low-calorie, deliciously filling chili you are sure to enjoy as a main dish!
Author: Dawn Gainor
Author: Donna Hay
If you want to make classic sugar cookies for decorating, this is your dough. Heck, if you want to make any cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations....
Author: Rhoda Boone
Cinnamon, cardamom, and freshly ground black pepper lend warm spice to these sweet apple fritters. Any firm apple works well here.
Author: Mindy Fox
This is a simple scone with a bit of a makeover: glazed with sticky honey and generously smothered in clotted cream and tart rhubarb compote.
Author: Martha Collison