It's worth seeking out smoked or baked tofu for this dish-its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.
Author: Julia Turshen
The cake takes its name from the wife of Jack Turner's former headmaster, but the recipe is reportedly an ancient Scottish one. Aluminum foil stands in for the traditional newspaper.
A gorgeous, decadent and delicious layered dessert, perfect for a loved one on Valentine's day.
Author: Picture The Recipe
Author: Elizabeth Falkner
Author: Michelle Tam
Author: Sean Traynor
These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger...
Author: Shahir Massoud
Super easy peasy and pucker baked carrots. This recipe is close to the one that Jamie Oliver prepared in Season 2 of his Naked Chef show, I think the episode was "A bun in the oven".
Author: Lesley Porcelli
Author: Bon Appétit Test Kitchen
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Author: Andrew Knowlton
Author: Marcella Hazan
Author: Jeanne Kelley
Author: Allen Susser
Author: Dede Wilson
Author: Sarah Kagan
No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.
Author: Andy Baraghani
A citrusy and nutty cake that makes a wonderful dessert or brunch dish!
Author: Paula Deen
This indispensable condiment adds tangy crunch and a bright pink note to your tacos.
Author: Peter Hoffman
Author: Brenda Langton
This version of the classic Irish side dish of mashed potatoes and cabbage is baked into a sliceable form.
Author: Ruth Cousineau
Author: Mindy Segal
Author: Maria Helm Sinskey
Author: Jill M. Kuhn
This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and...
Author: Lauryn Tyrell