Author: Deborah Madison
It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead.
Author: Nancy Hawley
Author: Dorie Greenspan
Author: Bettina Ciacci
This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes...
Author: Andy Baraghani
Author: Jill Silverman Hough
Author: Rumpus
Author: Jodi Liano
Author: James Beard
These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins. Take them on picnics and pack them in kids' lunch boxes.
Author: Susan G. Purdy
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
Author: Anton Nocito
Author: Holly Smith
Author: Melissa Clark
Author: Kristin Miller
Author: Sara Kate Gillingham-Ryan
Author: Jean Anderson
Author: Bon Appétit Test Kitchen
This is a very refreshing marmalade, good wake-up food on a dull morning. Its other advantage is that it can be made at any time of the year. Although this does need fast boiling, the quantity is small...
Chicken bog is a simple chicken and rice dish with sausage and great flavors.
Author: Paula Deen
This new way with latkes is a delicious main course for brunch, too.
Author: Selma Brown Morrow