Author: Silvano Marchetto
Author: Sara Dickerman
Make and share this Uncle Bill's Apple Crisp recipe from Food.com.
Author: William Uncle Bill
Make and share this Snow Peas With Toasted Almonds recipe from Food.com.
Author: blucoat
An adaptation of a recipe that first appeared in the San Francisco Chronicle. I've fiddled both with the marinade and the wonderful syrupy sauce. The combination of rosemary, citrus and pork is classic...
Author: justcallmetoni
Author: Karen DeMasco
Author: Abigail Johnson Dodge
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs....
Author: Anna Stockwell
This is the signature dish at New York City restaurant Aquagrill. It is served with hummus and salad in a lemon coriander vinaigrette. You may have some crust mixture left over; freeze extra to use later,...
Author: blucoat
Author: Anita Ravon
Author: Christina Tosi
This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.
Author: Abigail Kirsch
With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol' green variety also works. Both will become meltingly tender.
Author: Andy Baraghani
Make and share this Carnival Lemonade recipe from Food.com.
Author: Chef Amy Gnaster
This recipe is total "comfort food" as far as I am concerned! Bon Appetit Magazine, June 2009 edition. Maria Helm Sinskey is the author of Williams Sonoma Family Meals. Made a few changes to suit our needs...
Author: Manami
Make and share this Ruth Macpherson's Butterflied Leg of Lamb Marinade recipe from Food.com.
Author: Oolala
Author: Heather John
Author: Susan Spungen
A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad is just the refreshing crunchy side to turn it...
Author: Anna Stockwell
I cannot say how much zest one fruit yields. This is more of a technique. I needed dried zest for recipe #461844 #461844 and found the store-bought stuff just ridiculously expensive. Citrus zest enlivens...
Author: gailanng
Make the lemon cheese and olive-oil toast while the tomatoes are roasting. However, if you choose you can make the tomatoes through the roasting stage and make the lemon cheese up to 2 days ahead. Bring...
Author: Manami
Third culture is the expression used to describe a person who is born to two immigrant parents and has grown up in a third-new-country, unassociated with the parents' countries of origin. My Irish mum...
Author: Zoe Adjonyoh
Author: Bon Appétit Test Kitchen
Author: Steven Raichlen
Author: Suzanne Goin
Make and share this Rum-Glazed Spicy Shrimp recipe from Food.com.
Author: Dancer
Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes...
Author: ElizabethKnicely
Found this in Food & Wine Magazine, 10/07 edition. It is fast, healthy, vegetarian, and delicious! I enjoyed preparing it, as well as eating it! The broccoli is slowly caramelized to bring out its sweetness,...
Author: Manami
Delicious and slightly sweet dip to serve with tortilla chips, crackers or fresh veggies. Ready in minutes! Points 1.
Author: Dancer
Author: Jeanne Thiel Kelley
Adding sweetened condensed milk to the crust gives this avocado cheesecake a candy-like texture that reminds me of a Twix bar.
Author: Nadine Levy Redzepi
When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.
Author: Chris Morocco
The other day I read that papaya and pineapple were great at relieving heartburn, so I whipped some up and fell in love! I liked that it has a little kick to it.
Author: vmpashley
Author: Melissa Hamilton