This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini...
Author: James Beard
Author: Guiliano Hazan
Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.
Author: Natalie Chanin & Butch Anthony
Author: Ruth Cousineau
Author: Shelley Wiseman
Author: Cynthia Paige Ward
Author: Susan Springob
In a Vietnamese "Pho" Rice Noodle Soup with Beef you can serve this soup with several toppings
Author: Mai Pham
Author: Alison Roman
Author: Mona Talbott
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Edna Lewis
In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for...
Author: Ina Garten
If you've never had super fresh soy milk, it's easy to make at home and, frankly, tastes leagues better than the stuff sold in boxes and at dedicated tofu...
Author: Andrea Nguyen
Author: Joanne Weir
Author: Bruce Cost
This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.
Author: Chris Morocco
Author: Sergio Remolina
An easy Sweet-Potato Latkes recipe
Mixed Green Salad with Tarragon Vinaigrette
Author: Tom Gilliland
The addition of high-quality beer and a tempura-like batter make these onion rings lighter and more flavorful than the greasy ones you might know.
Author: Spencer Bezaire
Author: April Bloomfield
Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked...
Author: Carla Hall
Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're...
Author: Doris Jacobson
Meet the chicken spiedie: chicken that tastes like it has been marinated in Italian dressing, skewered and grilled over charcoal, and put onto a soft,...
Author: Tyler Kord
Author: Genevieve Ko
This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies...
Author: Katie Morford
Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top...
Author: Anna Stockwell
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Author: Paul Grimes
Author: Gianni Scappin
Author: Sheila Lukins