Los Angeles: land of sun, fun, and burritos. Southern California's Mexican-influenced cuisine has the potential to be an all-out fat fest (cheese, sour cream) or a healthy mix of carbs (tortillas, beans)...
Author: Mary Frances Heck
You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.
Author: Union Square Events
Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation-it also prevents the sauce from being watery.
Author: Andy Baraghani
Serve this refreshing mint-infused watermelon juice as cooling refreshment in the summer sun.
Author: Nils Bernstein
Author: Joe Carroll
Author: Lillian Chou
Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
Author: Claire Saffitz
Author: Andrej A. Fritz
Author: Dede Wilson
Although Americans chow down on plenty of crisp pretzels, there's something irresistible about the soft variety that makes them just as addictive, if not more so, than the crunchy version. When formed...
Author: Elizabeth Green
It's hard not to love this classic Italian pasta-it's just the right mix of spicy and sweet.
Author: Maialino
Author: Karen Adler
Sandwich this burger between English muffin halves or serve with lots of arugula.
Pancakes made of bananas and almond butter?? Enough said. The protein here comes from the eggs, which also give these sweet, nutty pancakes a light, crepe-like texture.
Author: Hannah Bronfman
Author: J. M. Hirsch
Author: Nancy Grubin
Author: Rocco DiSpirito
Author: Stephen Bruce
Author: Dorie Greenspan
Author: Catherine McCord
Author: Catherine McCord
Author: Judy Moy
Author: Sheila Lukins
Author: Tim Cole
Pickling and grilling the cabbage for this slaw may seem labor intensive, but the extra work is definitely worth it. Once you try the combination of tangy and smoky flavors, you'll always want to make...
Author: Katherine Sacks
Author: Marty Rosencranz
Author: Kate Zentall
Author: Marge Perry
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
Author: Tracey Seaman
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
Author: Marilyn Hill
Serve this Asian-inspired one-pot baked chicken dish with steamed rice and broccoli.
Author: Danny Murry
Author: Bon Appétit Test Kitchen
Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while...
Author: Mindy Fox
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of...
Author: Alison Roman