Author: Gina Schild
Diner cooks know three things about French toast: 1. Thick-cut challah is crucial. 2. Cinnamon and vanilla shouldn't be skimped on. 3. Syrup is welcome-but if you do it right, a dusting of powdered sugar...
Author: David Tamarkin
Author: Gina Marie Miraglia Eriquez
Author: Lucia Luhan
Serve this quickly prepared dish with a tossed green salad and chilled melon for a summer brunch or light supper.
Author: Fran Nadzam
Author: Abigail Johnson Dodge
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
Author: Susan Spungen
Author: Lillian Chou
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Author: Najmieh Batmanglij
Author: Wolfgang Puck
"Batido." This pretty little word is well known all over Latin America and to many in South Florida as well. A sweet and frothy fruit milkshake, it's as varied as the currently available fruits in season....
Author: Norman Van Aken
Author: Amelia Saltsman
Author: Beth Elon
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes...
Author: Larraine Perri
To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.
Author: Nick Malgieri
Author: Gale Gand
Author: Rozanne Gold
A steaming plate of al dente spaghetti with homemade sauce and a sprinkle of cheese is a guaranteed crowd-pleaser.
Sliced tofu is dipped in egg whites, floured, fried, coated with bbq sauce and grilled. My husband and two year old son love this recipe!
Author: JILLKEN
These super-light and airy biscuits, with their peppery bite, are as good alongside a hearty dinner as they are for a savory morning treat with jam.
Author: Katherine Sacks
A surprisingly delicious stew made with simple winter vegetables and seasoned with a half-dozen herbs.
Author: stronglive1
The best way to have your macaroni in the freezer: a custard-style baked mac 'n' cheese. This one uses eggs and béchamel to bind very cheesy noodles.
Author: Ashley Christensen
Author: Molly Stevens