Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber...
Author: Susan Herrmann Loomis
Author: Lynn Hagee
Author: Ted Allen
Author: Suzanne Goin
"Fried," "Chicken" and "Sandwich": three alluring enough words on their own; together, they promise pure, unbridled pleasure.
Author: Nigella Lawson
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani
Author: Judith M. Fertig
Author: Mary Klonowski
Author: J. Patrick Truhn
Author: Gertrude Burnom
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.
Author: Deborah Madison
Author: Bobby Flay
Author: Monique Barbeau
Author: Marie T. Mora
Author: Selma Brown Morrow
Author: Bon Appétit Test Kitchen
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Author: Molly O'Neill
For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is increasingly available in this country, not only...
Author: Nancy Oakes