Author: Lynn Duquette
Author: Leslie Cohen
Make and share this Bacon-Wrapped Hot Dogs With Avocado recipe from Food.com.
Author: Queen Dana
Author: Jasper White
Author: Rebekah Peppler
This spin on the gimlet uses shaved fennel and muddled arugula, which gives it an anise-and-pepper flavor that's ideal for serving with seafood or light pasta dishes.
Author: Maggie Hoffman
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: Jeff Cerciello
Author: Karen Adler
Author: Rebekah Peppler
Author: Laura O'Neill
Author: Joanne Weir
Author: Michael Hunter
Author: Rozanne Gold
Author: Dave Kovner
Author: Fred Thompson
Alaska King Crab "Nachos"
For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he's got.
Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
Author: Amelia Saltsman
Author: Ian Knauer
Author: Tom Douglas
Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good...
Author: Susanna Hoffman
Author: Norma Shirley
This sandwich is engineered for maximum impact. Each element is awesome, but it's the way they come together that puts it over the top. Mmmmm, yeah.
Author: Claire Saffitz
If you can't eat just one tortilla chip, this is the salsa of your dreams. It transforms chips into a nutty, saucy topping for Mexican-style street corn.
Author: Paola Briseño-González
These Jello Popsicles are definitely nostalgic. Who doesn't love ring pops? All you need is Jello and water. You can use the regular Jello or the sugar-free kind.
Author: The Sweet Chick