facebook share image   twitter share image   pinterest share image   E-Mail share image

Shortbread Cookies

An easy Shortbread Cookies recipe

Author: Jessica Strand

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

Oatmeal Date Cookies

...

Author: Roxana Jullapat

Our Favorite Apple Pie

...

Author: Rhoda Boone

Slow Roasted Romano Beans

Author: Suzanne Goin

Fried Chayote Squash

(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the...

Author: Cecilia Hae-Jin Lee

Cherry Clafouti

Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use...

Author: Bon Appétit Test Kitchen

Pikliz (Haitian Pickled Vegetable Relish)

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Author: Nils Bernstein

Chocolate Mayonnaise Cake

Author: Matt Lewis

Plum Torte

Author: Marian Burros

Fresh Corn Pancakes

Author: Ian Knauer

Vegetarian Meatloaf with Vegetables

This is a meaty alternative to meat loaf, with vegetables on the side.

Author: RENEE86

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

Open Faced Fresh Blueberry Pie

Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this...

Author: Rose Levy Beranbaum

Celery Root Purée

...

Author: Dorie Greenspan

Classic White Cake Layers

The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.

Author: Nick Malgieri

Pillsbury Biscuit Dough Fried Doughnuts

One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar.

Author: Roy Choi

Citrusy Haricots Verts

It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.

Author: Lillian Chou

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

Lemon Custard Pie

Author: Gina Marie Miraglia Eriquez

Coconut Cream Cheese Frosting

In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.

Banana Pudding Custard Pie

A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.

Author: Alexander Smalls

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

Cheesy Baked Butternut Squash Polenta

Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina...

Author: Anna Stockwell

Asparagus and Fontina Quiche

Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère...

Author: Joanna Gaines

Herbed Rice With Tomatoes and Feta

Author: Anna Stockwell

Chef John's Falafel

Unlike most of America's other favorite fast foods, falafel is rarely attempted at home, which is a shame, since it's very simple to do, and even a relative...

Author: Chef John

Fresh Fruit Tart With Almond Press In Crust

Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.

Author: Chris Morocco

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