Author: David Tanis
If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the ham a 30-minute head start.
Author: Claire Saffitz
Author: Traci Des Jardins
Spicy Curry Noodle Soup with Chicken and Sweet Potato
Author: Mai Pham
Tarte au Sirop d' Érable "My husband and I had an absolutely fantastic dessert at Restaurant Aux Anciens Canadiens while on vacation in Quebec, Canada," Says Deb Kalikow of Natick, Massachusetts. "Maple...
Author: Barbara A. Tadeo
This dinner is a fry-up, of sorts. The smell of apples and smoked bacon frying on a damp day brings everyone into the kitchen, plate in hand.
Author: nigel slater
Author: Melissa Clark
In this alcohol-free cocktail, the campfire smokiness of the Lapsang Souchong, (which is brewed strong, so that the tannins intensify), is such a good counterpoint to the sweet, tart stone fruit.
Author: Julia Bainbridge
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen
This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.
Author: Nicole Hampton
Author: David Burke
Author: Deborah Madison
Author: Melissa Roberts
Author: Lesley Porcelli
Author: Tracey Seaman
Author: Pableaux Johnson
Author: Traci Des Jardins
Leftover Chipotle-Orange Pork gets fried to an irresistible crisp in this quick, gingery green bean and cabbage stir-fry.
Author: Anna Stockwell
This recipe probably came from the Huisgenoot, a South African magazine where I found many wonderful recipes. The dumpling can be added to any soup for the last 15 - 20 minutes of cooking time. I usually...
Author: Good Looking Cooking
Author: Molly Shannon Daum
Author: Susan Richardson
Author: Bahija Lafridi
The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook...
Author: Bon Appétit Test Kitchen