Author: Ian Knauer
Pineapple and rum add rich, sunny flavor to this take on the daiquiri. It's the perfect cocktail for a hot day.
Author: Rafael Palomino
Author: Anton Nocito
Author: Ursula Ferrigno
Author: Ellen Ecker Ogden
Author: Matt Lewis
Author: Steven Raichlen
Author: Anna Beth
You and your guests will love these juicy bits of goodness. Serve Cod Fishcakes with a dip as party food, or with mashed potatoes as dinner.
Author: Clara González
Author: Molly Stevens
Author: Audrey Saunders
Author: Tama Matsuoka Wong
Author: Ruth Cousineau
Author: Jill Dupleix
Author: Sarah Copeland
Author: Giada De Laurentiis
Author: Carol Kicinski
Author: Jennifer Iserloh
Author: Abigail Johnson Dodge
No need to wait in line for chin chins famous dumplings. Create these beautiful chicken dumplings at home in your own kitchen and enjoy a date night in.
Author: Marie Muccio
In this variation on the Corpse Reviver No. 2, absinthe replaces the gin, and St-Germain fills in for Lillet-a Corpse Reviver of the future.
Author: David Alan
Author: Andrew Schloss
These tender, potent little orbs make a splendid Bloody Mary-esque addition to a beach-blanket picnic or a fancy cocktail party, and they tend to disappear in no time flat. Blanching them makes quick work...
Author: Maggie Ruggiero
Author: Karen DeMasco
Author: Mary Karlin
Author: Alexis Touchet
Author: Andrew Knowlton
Author: Michael Symon
A sophisticated take on the classic pretzel-crusted strawberry Jell-O and cream cheese "salad," this tart is made in a springform pan. Get the recipe.
Author: Andrea Slonecker
Author: Jake Godby
All all time, year round treat. A German favorite, especially during the summer!
Author: Sabrina
Author: Andrew Schloss
Author: Kelly Senyei
Author: Marcela Valladolid
Author: Howard Stelzer
Author: Sandy Pollock
JillyG Strang's Pumpkin Protein Muffins (modified from Jamie Eason's Cinnamon Swirl Protein Bread) http://www.bodybuilding.com/fun/jamie-easons-livefit-recipes-cinnamon-swirl-protein-bread.html
This is a great salad served inside a whole-wheat pita with lettuce, salsa and a wedge of avocado. Great with tortilla scoops to serve as an appetizer.
Author: Trisha Yearwood