Author: Barbara Kafka
Author: Melissa Clark
These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes...
Author: Terezinha de Melo
Author: Lori Longbotham
Author: Mary Cech
Author: Jim Lahey
Author: Alexis Touchet
Author: Gabe Soria
Author: Inez Valk-Kempthorne
Author: Sara Jenkins
To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.
Author: Janie Hoffman
Author: Hugh Acheson
Recipes for this childhood favorite typically call for purchased cookies, boxed pudding, and imitation whipped cream; in this updated version, everything is made from scratch. (Well-not the gummy worms....
Author: Sam Worley
Author: Roberto Santibañez
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for...
Author: Gabrielle Carbone
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La...
Author: Kamel Saci
Author: Sheila Lukins
Talk about a showstopper! A stack of traditional flapjacks with butter and syrup is fabulous enough as is, but here we're taking that idea into mind-blowing dessert territory. Maple-sweetened chocolate...
Author: Shauna Sever
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: Idelle Levey
Author: Nick Malgieri
The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which...
Author: Claire Saffitz
Author: Sharon Bowers
Author: Andrea Albin
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Author: Mindy Fox
Author: Zoe Singer
Author: Brandi Neuwirth
Van Leeuwen Artisan Ice Cream has mastered vegan pints, and you can too.
Author: Peter Van Leeuwen
Author: Carolyn Beth Weil
Author: Kate McMillan
Author: Catherine McCord
Author: Alison Roman
Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock in less than a year. These cream-filled chiffon cake...
Author: Lara Ferroni
Author: Guy Fieri
Author: Rhoda Boone
Wrap these healthy sesame snack bars up and take them on-the-go.
Author: Dawn Perry
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before...
Author: Ian Knauer