One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit of wok hay, the special taste of wok-cooked.
Author: Fran McCullough
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: Andrea Albin
Author: Rick Rodgers
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
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
Author: Jeanne Kelley
Author: Thomas Keller
Author: Bon Appétit Test Kitchen
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
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
"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...
Author: Betty Rosbottom
Author: Ian Knauer
This is a fresh pasta dish, best served immediately after cooking.
Author: Phyllis Zeleny
Author: Gina Marie Miraglia Eriquez
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
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
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 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
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
Author: Lara Ferroni
Author: Melissa Hamilton
Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Author: Claire Saffitz
A quick and easy recipe for Pears Poached in Red Wine.
Author: Marilyn Hoicowitz
Author: Maggie Ruggiero
Author: Charlotte Fekete
Roasting asparagus brings out the vegetable's inherent sweetness.
Author: Melissa Hamilton
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
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
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
Delicious addition to any menu. Don't be scared of the name. I hate cottage cheese but love these.
Author: ZOPOOH
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen