If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Author: Lidia Matticchio Bastianich
Author: Frank Stitt
I made up my own Challah that is amazing! I have tried countless combinations to finally get it right. It uses quick rise yeast to save you a bunch of...
Author: Palsar7
This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or...
Author: Anna Stockwell
Author: Maggie Ruggiero
This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.
Author: Tiffany Leyda
Author: Melissa Roberts
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Challah, the delicious and beautiful braided bread traditionally served at the Friday night Jewish Sabbath meal, is made with the addition of whole wheat,...
Author: Bobbie Kramer
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum,...
Author: Eben Freeman
When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center,...
Author: Julia Child
Author: Sarah Patterson Scott
Author: Melissa Roberts
If you don't have a kitchen torch, time to treat yourself. They're inexpensive and super fun to use-and you can't make this dessert without one.
Author: Alison Roman
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers,...
Author: Adina Steiman
Author: Ryan McGrale
Author: Maggie Ruggiero
Author: Julia Child
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils...
Author: Dorie Greenspan
Author: Tracey Medeiros
Author: Ivy Manning
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won...
Author: Diane Morgan
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Author: Molly Baz
Author: Teresa Barrenechea
Author: Faith Heller Willinger
Author: Julia Child
Author: Sharon Lebewohl
Author: Sheila Lukins
Author: Maria Helm Sinskey
Author: Abigail Johnson Dodge