Author: Chad Robertson
Author: Janet hite
Author: Noah Bernamoff
Author: Michael Presnal
Author: Terry Conlan
Phyllis Roberts of Monsey, New York, writes: "I serve this noodle kugel as part of the meal that marks the conclusion of Yom Kippur. It is traditional to serve a dairy repast, which in my family consists...
Author: Anita L. S. Eberhardt
Author: Maggie Ruggiero
Author: Madeleine Kamman
We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's...
Author: Chris Morocco
Author: Lillian Chou
Author: Alison Roman
All that sour cream keeps these biscuits super moist and tender-they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).
Author: Claire Saffitz
Author: Lora Zarubin
Author: Louisa Thomas Hargrave
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
Using melted white chocolate in the vanilla portion of this marble cake adds a complex toastiness, and makes a luxurious textural match for the chocolate swirls-even if you don't like white chocolate,...
Author: Deb Perelman
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....
Author: Andrea Albin
Author: Carolyn Beth Weil
The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.