Author: Lyle Bolyard
Author: Rick Rodgers
Author: Adeena Sussman
Author: Jeremy A. Safron
Author: Ellie Krieger
The Sachertorte is an elegant chocolate cake filled with apricot jam, covered with a smooth, fudge-like chocolate glaze and decorated with chocolate piping. Each slice is served with a generous portion...
Author: Chef in Disguise
Author: Tracey Seaman
The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of butter and dough that will steam apart during baking,...
Author: Sohla El-Waylly
Who needs cranberries when you can have pomegranate juice?
Author: Alison Roman
Author: Suzanne Goin
A warm, sultry peanut sauce makes even bean sprouts feel indulgent.
Author: Andy Baraghani
This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.
Author: Rozanne Gold
Author: Sergio Remolina
Cornmeal gives these crisp rounds a sandy texture that makes them an ideal cookie for ice cream sandwiches. They're also delicious all by themselves, or with a tall glass of iced tea or lemonade.
Carnivores love these meat-free balls. Serve as an appetizer, on a sandwich, with a meal, or over noodles. I like the mushroom gravy and egg noodles for a yummy Stroganoff.
Author: Angi Scott
Author: Jill O'Connor
Author: Romney Steele
Author: Sara Foster
This sage- and lime-infused gin cocktail is perfect for brunch. Cocchi Americano-an Italian aperitif wine-is beloved for its citrus, herbal, and bitter flavor.
Author: Ben Clemons
Author: Ruth Gardner-Loew
Author: Nancie McDermott
Author: Catherine McCord