Delicious curried vegetables with traditional aromatic spices. Serve with plain yogurt and Indian bread or rice.
Author: Noor
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
Author: David Waltuck
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: Jeanne Kelley
Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.
Author: Joanna Gaines
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms...
Author: Andrea Albin
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
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
"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...
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath...
Author: Melissa Roberts
Delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. Great as a snack or as a whole meal. Can feed an army or keep for days. Serve with a sprinkling of...
Author: LilPhotog
An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.
Author: Kendra Vaculin
Author: Betty Rosbottom
This is a fresh pasta dish, best served immediately after cooking.
Author: Phyllis Zeleny
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Author: Bon Appétit Test Kitchen
Roasting asparagus brings out the vegetable's inherent sweetness.
Author: Melissa Hamilton
Author: Shelley Wiseman
Author: Thomas Keller
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: Ian Knauer
Author: Maggie Ruggiero
A quick and easy recipe for Pears Poached in Red Wine.
Author: Melissa Hamilton
A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.
Author: ChicoGirl
This classic recipe produces waffles that are wonderfully crisp outside, and creamy and moist inside. Even when cooling, they retain their wonderful texture.
Author: King Arthur Baking Company
Author: Lara Ferroni
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
A vegan alternative especially good for Thanksgiving dinner! Serve with a vegetarian gravy and all the fixings. Enjoy!
Author: Becky
Mushrooms baked with sour cream and cheese is one of our family favorites. This delicious vegetarian dish can be served alongside a salad as a complete meal.
Author: Natalie Titanov
The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size,...
Author: Marilyn Hoicowitz
Maple syrup pumps up the flavor of puréed sweet potatoes and provides a sweet glaze for extra-peppery candied pecans in this classic Thanksgiving side.
Author: Anna Stockwell
Author: Nancie McDermott
Author: Warren Brown
Supermarkets would have you believe it's always mushroom season. It is-for white buttons, maybe. But the first cool fall days bring feathery maitakes, meaty oysters, and other flavorful varieties worth...
Author: Andy Baraghani