Author: Catherine McCord
Author: Stephen Bruce
Serve this take on the traditional Indian fresh cheese with olive oil, salt, and pepper for a simple yet impressive appetizer. The tofu-like texture also works well folded into soups or curries or pan...
Author: Katherine Sacks
Author: Brandon Wicks
30-minute pasta dinner recipe with swordfish, cherry tomatoes, and golden raisins.
Author: Chris Morocco
Easily split this decadent swirled chocolate pudding in half to make it a romantic dessert for two.
Made in a sheet pan and cut into squares, this chocolate cream pie with an Oreo-coookie crust is ready to feed a crowd.
Author: Raquel Pelzel
Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe for kids-and grown-ups-to eat as is. See below for classic chocolate chip,...
Author: Katherine Sacks
Author: Alejandro Morales
Author: Pam Rupp
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
Author: Soa Davies
Author: Barbara Kafka
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Author: Amelia Freer
Author: Molly Wizenberg
Instead of hand-dipping fruits, as one does with strawberries, you can make a hundred of these in just a few minutes. It is always very amusing when you put a plateful on the table after a meal. Invariably...
Author: Michel Richard
This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats-but its also dipped in egg batter and fried like a Monte Cristo.
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez
Author: Viviane Bauquet Farre
Author: Roberto Santibañez
Author: Abigail Johnson Dodge
Author: Janie Hoffman
Author: Jessica Koslow
Coarse-flake sea salt meets sweet, buttery, crowd-pleasing cookies.
Author: Marina Delio
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular...
Author: Yotam Ottolenghi
Author: Dede Wilson
Author: Brad Avooske
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast...
Author: Anna Stockwell
Author: Catherine McCord
Author: Sheila Lukins
Author: Lora Zarubin
Author: Melissa Clark
Author: Sharon Bowers
Author: Inez Valk-Kempthorne
Author: Elizabeth Karmel
Author: Dorothy Duder