Author: Amber Levinson
Author: Todd Taverner
These easy, make-ahead Peanut Butter Tarts layered with a buttery and crunchy crust, silky smooth middle, and the top drizzled with chocolate ganache.
Author: Compelled to Cook
Author: Karen DeMasco
Author: Nick Fauchald
Author: Jesus Gonzalez
Author: Mark Bittman
Author: Kathy Rains Cherry
Author: Lillian Chou
Author: Louisa Shafia
Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye whiskey.
Author: Rick Martinez
Author: Michelle Tam
Author: Crescent Dragonwagon
Author: Elena Faita-Venditelli
Make this Goan omelet, with its rich and comforting, fiery gravy, for breakfast, lunch, or dinner. It's the ideal dinner for one.
Author: Maneet Chauhan
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it's a refreshing and fun new side for your fall table.
Author: Anna Stockwell
The BEST vegan mac and cheese recipe with a deliciously creamy vegan cashew cheese sauce! This easy vegan mac and cheese can be made in a few simple steps, has a hint of spice and will be your new favorite...
Author: Monique Volz of AmbitiousKitchen.com
Author: Annabel Langbein
This is a nice side dish or a vegetarian entree. Our favorite with this dish is a nice ham steak. Enjoy!
Author: Amy
Author: Brian Scheehser
Author: Tracey Seaman
_Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. This recipe originally accompanied Thick White Noodles in Soup, Topped with Eggs and Scallions and Cold Noodle Salad...
Author: Elizabeth Andoh
The sweet pumpkin custard surrounds the ruffled layers of golden crispy fillo which gets adorned with a dusting of powdered sugar and cinnamon just before serving. This pumpkin spice ruffled milk pie is...
Author: Ful-Filled
Author: Sheila Lukins
Author: Alain Coumont
Author: Kimberley Hasselbrink
The mere inclusion of chili oil and rice noodles completely upends the typical Italian flavor profile.
Author: Chris Morocco
The pressure-cooked combination of sweet, smoky, and hot and the freshness of the greens is delicious any time of the year.
Author: Kathy Hester
Author: Candice Kumai