Author: Maria Helm Sinskey
Author: April Bloomfield
Author: Dorie Greenspan
Author: Bonnie Donalson
Author: Anna Stockwell
Fresh doughnuts are one of the things I crave most, but making yeasted doughnuts is a lengthy, involved process that I often don't have time to undertake....
Author: Martha Collison
Author: Roberto Santibañez
Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.
Author: Deb Perelman
The secret to these ribs is the stunning glaze-these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for...
Author: Donna Hay
Author: Ann Hodgman
Chop whatever veg you've got in your fridge to make this soup.
Author: Bon Appétit Test Kitchen
Mix the batter with a fork until it just barely comes together. A lumpy batter now means a light and tender waffle later.
Author: Deb Perelman
Made from equal parts butter and peanut butter, these shortbread wafers are ultra-crunchy and salty-sweet-perfect for sandwiching with whipped peanut butter...
Author: Stella Parks
Author: Christina Tosi
Author: Dorie Greenspan
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60%...
Author: Chris Morocco
Use leftover Thanksgiving turkey to make these crispy croquettes from Chef Seamus Mullen.
Author: Seamus Mullen
We eat this salad-which is a great way to stretch a piece of beef-all year long for lunch and dinner, but it's particularly good during the warmer months....
Author: Kathy Brennan
A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich...
Author: Molly Baz
Author: Lourdes Castro
Author: Richard Blais
Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to...
Author: Samantha Seneviratne
Author: Mollie Katzen
Author: April Bloomfield
Author: Gina Marie Miraglia Eriquez
Author: Kemp Minifie
Author: Diana Yen
Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.
Author: Katherine Sacks
Author: Giada De Laurentiis
Author: Catherine McCord
The chicken and leek meld together as they cook in the filling.
Author: Inez Valk-Kempthorne
Classic Russian syrniki have a tangy-sweet flavor that goes well with a dollop of jam or sour cream on the side.
Author: Darra Goldstein
Author: Ruth Cousineau
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the...
Author: James Beard
If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept...
Author: Katherine & Ryan Harvey