Author: Melissa Clark
Author: Sharon Blonder Leff
Author: Gretchen Holt-Witt
Author: Janet Fletcher
The chicken and leek meld together as they cook in the filling.
Author: Inez Valk-Kempthorne
Author: Lindsay Landis
Author: Tracey Seaman
Author: Andrea Albin
Author: Jenny Rosenstrach
Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just a bit of lift. Milk-based starter (yeah, that's...
Author: Joe Sevier
Author: Damon Lee Fowler
Author: Nancy Silverton
Author: Jane Bronk-Gorman
Although the marinade sounds similar to several of those given for tofu, it's just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious,...
Author: Crescent Dragonwagon
The thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. It's perfect in...
Author: Gina Homolka
Author: Molly Stevens
Author: Cliff Trubowitz
Author: Patricia Wells
I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was...
Author: Bob Sloan
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn't help working in oats, whole grain...
Author: Claire Saffitz