Author: Melissa Clark
Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled and magical when sliced. It's not that hard to...
Author: Cal Peternell
Author: Rosemary Leicht
In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Author: Editors of PUNCH
Author: Susan Herrmann Loomis
Author: Anne Willan
Author: Dorothy Duder
The recipe for these melt-in-your-mouth pecan crescent cookies has been in my family for years," says Marilynn Bonecki of Marengo, Illinois. "They can be made a couple of weeks in advance, but it's hard...
Author: Marilynn Bonecki
Author: Dorothy Duder
Sausage with Sauerkraut, Apples, and Bok Choy
Author: Rhoda Boone
Author: Karen Vanersloot-Richards
Author: Maggie Ruggiero
Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.
Author: Jeremy Strubel
I've been making this recipe for several years and it has always been a big hit. Originally from Holidays At Home from Gooseberry Patch, I use the tiny shrimp in a can -- no need to mince.
Author: Lvs2Cook
Author: Shelley Wiseman
Author: Dan Barber