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
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily...
Author: Gil Marks
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Author: Skye Gyngell
Author: Tracey Medeiros
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
Author: Jeanne Kelley
Author: Janet Fletcher
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: Shawn McClain
Author: Marla Share
Author: Ted Allen
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut....
Author: Maria Helm Sinskey
Author: Ruth Cousineau
Author: Beth Elon
Author: Gina Marie Miraglia Eriquez
Author: Teresa Barrenechea
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and...
Author: Liz Neumark
These delicious breakfast treats from Circa 1886 are best served slightly warm.
Coconut milk sheet cake with key lime curd-whipped cream and toasted coconut flakes
Author: Katherine Sacks
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Author: Faith Heller Willinger
Author: Betty Rosbottom
Author: Molly Stevens
Author: Carolyn Beth Weil
Author: Janet Taylor McCracken
Author: Karen DeMasco
Author: Diane Rossen Worthington
Author: Alex Jamieson
Author: Sam Worley