Author: Elissa Narow
This oven baked potato latke recipe uses a muffin pan to oven-fry the latkes, reducing the oil and still achieving shatteringly crispy potato latkes with creamy interiors.
This playful Indian take on veggie lasagna pairs chickpea-flour noodles with eggplant, sweet potatoes, and chile- and ginger-spiced tomato and yogurt sauces.
Author: Vikram Sunderam
The subtle aromatic flavor of azafrán (also known as safflower tea) is wonderful in this nutritious soup with fresh sweet vegetables.
Author: Lois Ellen Frank
How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it's baked in one big circle and bathed in tarragon-infused butter. You might never go back.
Author: Melissa Hamilton
Toss peaches with almonds and fragrant garam masala, then top with a brown sugar crumble for an excellent entry into summer peach season.
Author: Ari Kolender
Author: Julie Hasson
Based on her Aunt Peggy's side dish, Paula's refreshing cucumber salad comes with plenty of zing.
Author: Paula Deen
Author: Faith Willinger
Author: Alison Roman
Author: Elizabeth Belkind
Author: Miles Thompson
Author: Lawrence Karol
Roasted red pepper tart. Search triple tested recipes from the Good Housekeeping Cookery Team.
Author: Geraldine Ferraro
I love pumpkin pie so much that I've requested it as my birthday "cake" every year since I was about thirteen. I happen to have been born in October, so that helps my choice make some sense. I am also...
Author: Dawn Casale
Author: Mindy Segal
Author: Susie Fishbein
Smoky grilled vegetables-not a cloying amount of meat or cheese-rule here. Instead of embellishing the enchiladas with a complex (and time-consuming) Mexican pipián (pumpkin-seed sauce), cook a few customary...
Author: Ruth Cousineau
Author: Arthur Schwartz
Author: Linton Hopkins
The sugar in the spice rub can burn if cooked too long, so watch these closely.
Author: Bobby Flay
Author: Sheila Lukins
Tomatoes and basil together are a sure hit! Very flavorful. For cheese lovers, try a stronger Brie cheese, otherwise a medium blend will do. Great served warm or cold.
Author: LISA DELANNOY
Author: Mary Frances Heck
Author: Madhur Jaffrey