Author: Mark Bittman
Author: Ruth Cousineau
This is a very simple to make. Seasoned rice and peas make an excellent main meal. I am sure it will become a favorite once you try it.
Author: Sowmya
An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting
Author: Becky Guyton
This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared...
Author: James Beard
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly...
This meatless baked ziti can feed a lot of people, and is cheap and easy to make ... wonderful comfort food for the fall and winter.
Author: Meganginna
Author: R. A. Street
This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!
Author: Amanda
This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.
Author: Yotam Ottolenghi
Author: Lara Ferroni
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Sara Foster
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk...
Author: Sarah Jampel
Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large...
Author: Bon Appétit Test Kitchen
When great dips get together, it's magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.
Author: Andy Baraghani
Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I also have a garden,...
Author: Katy Hees
Author: Alan Rosen
A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition of almonds and spices.
Author: Cal Peternell, Chez Panisse Restaurant and Café
This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .
"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had...
These candied yams topped with sugary pecans and marshmallows are a perfect choice during the holidays, but also fun to serve as a sweet winter side dish any night of the week.
Author: artistikcosmetics
Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients...
Author: Grete
Fried onion loaves are a variation on the classic fried onion rings, and they're easily one of our favourite dishes on the Miller and Carter menu. We'll show you how to make onion loaf at home,...
Author: Luke and Kay - Flawless Food
Author: Julie Loria
Dates contribute a satisfying chew and rich butterscotch flavor to these oatmeal cookies. You'd be hard pressed to find a better oatmeal cookie recipe.
Author: Roxana Jullapat
Author: David Waltuck
Author: Melissa Roberts
This is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish.
Author: Christine L.
Author: Lorraine Vassalo
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and...
Author: Anna Stockwell
Author: Bobby Flay