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Penne with Meat Sauce

Author: Lesley Porcelli

Three Apple Applesauce

Author: Jill Silverman Hough

Green Pea, Asparagus, and Parsley Soup

A healthful one-pot soup with a trio of powergreens to keep you satisfied

Author: Rachel Beller

Oxtail Soup with Onions and Barley

Author: Colby Garrelts

Baked Garden Tomatoes with Cheese

Author: Susan Elizabeth Fallon

Glittering Lemon Sandwich Cookies

Author: Shelley Wiseman

Squash Gratin

Author: Alain Ducasse

Mexican Rice Balls

Author: Catherine McCord

Chocolate Peppermint Stars

Author: Elinor Klivans

Black Bass with Warm Rosemary Olive Vinaigrette

The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.

Author: Alison Roman

Black Pepper Braised Lamb Shanks

Author: Floyd Cardoz

Mashed Red Skinned Potatoes

Author: Lillian Chou

High Altitude Poppy Seed Pound Cake With Whipped Chocolate Frosting

This cute loaf cake is flavored with almond extract and floral poppy seeds and topped with a whipped dark-chocolate frosting.

Author: Mimi Council

Flatbread With Avocado and Scallion Salsa

Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don't...

Author: Andy Baraghani

Sweet Hot BBQ Tater Fries

A brown sugar-rosemary rub spiked with cayenne, plus a round of cooking on the grill, gives these sweet potato fries tons of summery flavor.

Author: Rick Browne

Italian Vegetable Stew

This vegetable-packed zuppa is a perfect way to use day-old bread.

Author: Brandon Jew

Vanilla Snack Cakes

Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock...

Author: Lara Ferroni

Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto

A lovely taste of spring.

Author: Janet Taylor McCracken

Maple and Chile Roasted Squash With Quinoa Tabouli

Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.

Author: Donna Hay