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Shortbread Cookies

An easy Shortbread Cookies recipe

Author: Jessica Strand

Perfect Pan Roasted Chicken Thighs

Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side...

Author: Bon Appétit Test Kitchen

Grilled Asparagus

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . Grilling asparagus miraculously...

Author: Elizabeth Karmel

Sheet Pan Chicken with Tomatoes and Mozzarella

Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.

Author: Anna Stockwell

Black Bean Soup with Cumin and Jalapeño

Black Bean Soup with Cumin and Jalapeño. Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to.

Author: Jennifer Smith

Fresh Corn Pancakes

Author: Ian Knauer

Crawfish Etouffée

Author: Marcelle Bienvenu

Sweet Onion Dressing

The dressing was a crowd-pleasing sweet onion recipe that we'd used at Old Lahaina Luau. It's made with a fresh, uncooked sweet onion, that gets puréed...

Author: Sheldon Simeon

Cacio e Pepe

If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for...

Author: Oliver Strand

Celery Root Purée

...

Author: Dorie Greenspan

Grilled Marinated Tuna Steaks Rau

Author: Martha A. Rau

Sheet Pan Brownie Thins

These sheet-pan brownies don't require any special equipment, all you need is a standard 18x13" rimmed baking sheet and a bowl. The batter gets spread...

Author: Rhoda Boone

Crab Cakes

The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks...

Author: Ian Knauer

Steak Frites

In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature...

Author: Ruth Van Waerebeek

Peach Cobbler

This cobbler is wonderful after the chipotle-honey glazed pork (frankly, it's wonderful after anything).

Quick Braised Red Cabbage and Apple

A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward...

Author: Ian Knauer

Soft Shelled Crabs Meunière

A quick fry of soft-shelled crabs gets topped with brown butter and parsley.

Tortilla Crusted Tilapia

Author: Lisa Fain

Alsatian Cheese Tart

Alsatian Cheese Tart

Cranberry Chess Pie

A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour,...

Author: Sarah Jampel

Muffuletta Sandwich

Author: Lidia Matticchio Bastianich

Fettuccine Alfredo

This creamy fettuccine is truly indulgent, and yet so simple. You'’ll be rewarded for using the very best pasta and Parmesan.

Author: Shelley Wiseman

Snap Pea Salad

Author: April Bloomfield

To Dye Easter Eggs

There's no need to buy special kits for dyeing Easter eggs-all the ingredients you need are probably already in your cupboards.

Ranch Dip with Vegetables

The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.

Maple and Black Pepper Bacon

Author: Melissa Roberts

Chocolate Molten Lava Cakes

Author: Catherine McCord

Classic Coleslaw

Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright....

Mexican Meat Patties with Fresh Corn Salsa

Inspired by Mexican pacholas, these extra-thin beef and pork patties are spiced with cilantro, chili powder, and garlic. Topped off with a simple raw corn...

Author: Anna Stockwell

Shrimp Pad Thai For Four

Author: Nancie McDermott

Smothered Pork Chops with Mushrooms

Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.

Author: Ruth Cousineau