Author: Dorie Greenspan
A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results in great texture: they're chewy where the strips...
Author: Lillian Chou
Author: Judy Harmon
Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made up to two days in advance-and kept in the fridge...
Author: Anna Stockwell
Author: Karen Stocker
Author: Lisa Fain
At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for...
Author: Anna Pump
Author: Dora Moel
Author: François Kwaku-Dongo
Author: Tom Douglas
Author: Melissa Roberts
Author: Lori Longbotham
With just 4 ingredients, this potato casserole recipe will be a go-to side dish for any meal.
Author: Edna Lewis
We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.
Author: Gina Marie Miraglia Eriquez
Author: Tracey Chrenko
An easy Baked Lemon Shrimp with Garlic recipe. Can be prepared in 45 minutes or less.
Author: Eileen M. Watson
Author: Mary McCartney
Author: Blythe Boyd
Recipe for mashed potato and cauliflower gratin.
Author: Gina Marie Miraglia Eriquez
Author: Ramin Ganeshram
Author: Bev Heinecke
Author: Romney Steele
Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and more vegetal ones-anything lima-like-will produce...
Author: Lukas Volger
Author: Fran McCullough
A healthy dose of olive oil gives this rosemary-infused bread from Mark Bittman's How to Bake Everything a rich, moist crumb and pale golden hue. Among other things, this is a wonderful and unconventional...
Author: Mark Bittman
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs...
Author: Nancy Harmon Jenkins