This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
Author: Kevin West
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and...
Author: Anna Stockwell
Author: Jeanne Kelley
Author: Betty Rosbottom
Author: Bon Appétit Test Kitchen
An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.
Author: Kendra Vaculin
Author: Ian Knauer
Author: Andrea Albin
Author: Thomas Keller
Dates contribute a satisfying chew and rich butterscotch flavor to these oatmeal cookies. You'd be hard pressed to find a better oatmeal cookie recipe.
Author: Roxana Jullapat
This is a fresh pasta dish, best served immediately after cooking.
Author: Phyllis Zeleny
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit of wok hay, the special taste of wok-cooked.
Author: Fran McCullough
"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had...
Supermarkets would have you believe it's always mushroom season. It is-for white buttons, maybe. But the first cool fall days bring feathery maitakes, meaty oysters, and other flavorful varieties worth...
Author: Andy Baraghani
A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.
Author: ChicoGirl
Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Author: Claire Saffitz
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath...
Author: Melissa Roberts
Author: Marilyn Hoicowitz
Author: Melissa Hamilton
Author: Charlotte Fekete
Author: Gina Marie Miraglia Eriquez
Roasting asparagus brings out the vegetable's inherent sweetness.
Author: Melissa Hamilton
This is a wonderful vegetarian dish with a great flavor. The cheese can be omitted, and other vegetables such as green peppers or mushrooms can be added. It's great served with hot bran muffins.
Author: LKAUMANS
This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared...
Author: James Beard
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms...
Author: Andrea Albin
A quick and easy recipe for Pears Poached in Red Wine.
Mushrooms baked with sour cream and cheese is one of our family favorites. This delicious vegetarian dish can be served alongside a salad as a complete meal.
Author: Natalie Titanov
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three...
Author: Sarah Jampel
This classic recipe produces waffles that are wonderfully crisp outside, and creamy and moist inside. Even when cooling, they retain their wonderful texture.
Author: King Arthur Baking Company
Maple syrup pumps up the flavor of puréed sweet potatoes and provides a sweet glaze for extra-peppery candied pecans in this classic Thanksgiving side.
Author: Anna Stockwell
Author: Kevin Dundon
Spicy, honey-glazed figs are balanced by creamy goat cheese and buttery puff pastry in this fun vegetarian play on pigs-in-a-blanket.
Author: Rhoda Boone
Author: Maggie Ruggiero
Author: Lara Ferroni