Author: R. A. Street
Author: Stephan Pyles
Author: Catherine McCord
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Author: Cory Schreiber
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Sea salt and peanuts up the ante in this salty-sweet treat.
Author: Sarah Tenaglia
The ultimate holiday vacation cooking project: lasagna with two homemade sauces and layers of homemade pasta.
Author: Sue Li
Author: Jeanne Thiel Kelley
Author: Nancy Rosenberg Engel
Author: Aviva Goldfarb
Those abstaining from the cocktails will appreciate this equally refreshing use of basil and lemon, two flavors that pair beautifully.
Chipotle aioli and sushi-grade tuna crown these modern tostadas, which come from Contramar, a lauded Mexico City seafood restaurant.
Author: Sara Deseran
Author: Janet Taylor McCracken
Author: Teri Lyn Fisher
Author: Carole Bloom
Author: Anita Hacker
Author: Sydney A. Ducker
Author: Maria Helm Sinskey
Offer a salad of snow peas and sliced radishes in a ginger vinaigrette. End with oranges and almond cookies. Can be prepared in 45 minutes or less.
Author: Cory Mattson
Fall harvest snack? Check. Homemade Halloween treat? Check. Movie-night munchie? Check. Deploy these nutty clusters for any and all occasions.
Author: Itamar Srulovich
Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.
Author: Anna Stockwell
Author: Carla Rollins
Author: Sarah Magid
Author: Molly Stevens
Fresh doughnuts are one of the things I crave most, but making yeasted doughnuts is a lengthy, involved process that I often don't have time to undertake. Doughnut muffins are my solution. Jammy and bite...
Author: Martha Collison
Author: Alison Roman
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds
Author: Susan Spungen
There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.
Author: Alejandro Junger, M.D.
Author: Ethan Stowell
The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.
Author: Andy Baraghani