These crowd-pleasers are loaded with potassium and antioxidants. Double the recipe for playdates and parties.
Author: Victoria Granof
Author: Alan Rosen
Author: Thomas Keller
A quick and easy recipe for Pears Poached in Red Wine.
This recipe can be prepared in 45 minutes or less.
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little...
Author: Katy Sparks
Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing...
Author: Andrea Slonecker
Author: Lillian Chou
Author: Marco Canora
Author: Sarah Dickerman
Author: Fred Thompson
An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting
Author: Becky Guyton
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
Author: Claire Saffitz
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored...
Author: Shelley Wiseman
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra...
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Author: Allison Arevalo
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream...
How to make The Perfect Flan
Author: Oliver Strand
This stress-free dish is based on one of my favorite flavor pairings-golden roast chicken and tarragon. The chicken is simply seared on the cooktop, then...
Author: Donna Hay
Author: Maggie Ruggiero
Author: Lara Ferroni
Author: Lisa Zwirn
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