Author: Maria Helm Sinskey
Author: Cristina Ceccatelli Cook
Author: Gina Marie Miraglia Eriquez
The Italian cream cheese, mascarpone, lightens up the filling and topping.
Author: Sarah Patterson Scott
We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.
Author: Gertrude Burnom
Author: Isa Chandra Moskowitz
Author: Sharon Blonder Leff
A fabulous and easy vegan chili with butternut squash and tofu. Great winter recipe! The tofu is scrambled and takes on an almost crumbled meat-like texture, not squishy and full of flavor. Great for vegans,...
Author: kate
For this Indian one-pot dish, called khichdi in some regions, the lentils and rice cook together, making a creamy, rich dish resembling risotto.
Author: Chitra Agrawal
Author: Bon Appétit Test Kitchen
Author: Kristine Kidd
Here is a super easy and quick recipe for healthy brownies with zucchini. Zucchini will make your brownie moist and rich while balancing the cocoa flavor. It's the perfect ingredient for fudgy brownies,...
Author: SideChef
Author: Sara Forte
Author: Peter Kaminsky
Author: Melissa Hamilton
Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).
Author: Shelley Wiseman
Author: Marty Lynch
Author: Karen DeMasco
A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that any imperfections are hidden underneath.
Author: Kelly Mariani
Author: Susan Spungen
Author: Claudia Fleming
Author: Susan Herrmann Loomis
Author: Dr. Mao Shing Ni
Author: Dawn Perry
Author: Dave Purdy
Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.
Author: Jessica Koslow