Author: Judith W. Harris
Author: Melissa Roberts
Author: Melissa Roberts
We swap in richly spiced cauliflower "rice" for semolina in this nutritious and gluten-free take on couscous. Serve it as a side for grilled vegetables or meats or hearty stews like Easy Lamb Tagine with...
Author: Rhoda Boone
Author: Molly Stevens
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished and crisp, the interior turns sweet and nutty,...
Author: Hetty McKinnon
Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.
Author: Holly Smith
Author: Jackie O'Halloran
Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.
Author: Dorie Greenspan
Author: Lisa Zwirn
Author: Gil Marks
Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.
Author: Maria Helm Sinskey
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. EVOO is liquid at room temperature, so it lends superior moisture over time. In fact, olive oil cake only improves the...
Author: Claire Saffitz
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Author: Amelia Freer
Author: Jeff Koehler
Author: Gert Schwartz
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La...
Author: Kamel Saci
Author: Julia Turshen
Making Stollen is not for the faint of heart. Avoiding it altogether because excellent store-bought Stollen abounds is further abetted by the invention of Stollenkonfekt, bite-size chunks of spiced, tender...
Author: Luisa Weiss
Author: Joanne Chang
Author: Mrs. Wadi Williams
Author: Sarah Patterson Scott
Steaming the apricots over the rice while it rests softens them just enough.
Author: Mina Stone
Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.
Author: Ana Sortun
You can't see the candied almonds in these cookies, but you'll taste them for sure.
Author: Chris Morocco