Author: Lillian Chou
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Author: Alain Cohen
Author: Ian Knauer
A blend of whole grain and country breads gives this stuffing just the right deep, earthy flavor, while cider and vinegar-spiked golden raisins lend a...
Author: Mindy Fox
Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.
Author: Alison Roman
Author: Kris Hoogerhyde
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
Author: Soa Davies
Author: Catherine McCord
Author: Deborah Madison
Author: Paul Grimes
Tangy lemon curd and a white chocolate ganache are each folded with whipped cream to form airy mousses. They're layered here with pretty sliced strawberries,...
Author: Betty Rosbottom
Author: Lillian Chou
Author: Liza Schoenfein
This needs to chill overnight, so plan accordingly.
Author: Maria Helm Sinskey
Author: Mayim Bialik
Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional...
Author: Ruth Joseph
Author: Kathleen Hulsy
Author: Clare Crespo
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema...
Author: Lena Cederham Birnbaum
Author: Lora Zarubin
Author: Gayle Pirie
Author: Jeanne Thiel Kelley
Author: Ira Freehof
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Author: Katherine Sacks
Author: Lourdes Castro