Author: Mark Bliss
Author: Christine Swanson
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also...
Author: Gil Marks
Author: Lourdes Castro
Author: Janet Fletcher
Delicious, easy to make. Great for using up left over filo pastry, feta cheese and vegetables. Serve with salad.
Author: Anne Buchanan
Author: Emily Ansara Baines
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.
Author: Lorna Sass
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months....
Author: Liz Neumark
Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon.
Author: Joshua Bousel
Keep your rolling pin in the cupboard-you won't need it for this simple press-in pie dough, which does double duty for both the crust and crumb topping. The gorgeous peach-raspberry filling can also be...
Author: Rhoda Boone
These strawberry shortcakes have a touch of fresh basil and some cornmeal to the shortcake for texture. Or make them with blueberries and coriander.
Author: Irvin Lin
Author: Gina Marie Miraglia Eriquez
Author: Joanne Chang
Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla...
Author: Editors of Garden & Gun
Author: Suzanne Goin
This is a side dish commonly served with roasted chicken for Friday night (Shabbat) dinner. It doesn't have to accompany chicken only, but, as my mother once told us, when she was a child, chicken and...
Author: GOLDIEL
In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.
Author: Sarabeth Levine
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
Author: Teresa Barrenechea
Author: Maria Helm Sinskey
Author: Suzanne Goin