Author: Andrea Albin
Author: Emily Ansara Baines
Author: Bobby Flay
These cookies are inspired by the most trusted human energy source: trail mix. They're crammed with toasted nuts, dried fruit, hearty oats, and chocolate.
Author: Sohla El-Waylly
Author: Molly Wizenberg
Author: Dave Lieberman
Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.
Author: Steve Pernetti
Author: Sara Foster
Author: Monica Reinagel
Author: John Willoughby
If you don't rinse the rice, it will be gummy. If you don't parboil the rice, it'll be dry and tough. If you don't use yogurt, eggs, and oil, it will never get golden and crisp.
Author: Andy Baraghani
Author: Tina Miller
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: Sheila Lukins
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: Tony Litwinko
Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.
Author: Maria Helm Sinskey
Author: Andrea Albin
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
Steaming the apricots over the rice while it rests softens them just enough.
Author: Mina Stone
Author: Noah Bernamoff
Author: Damon Lee Fowler
Author: Noah Bernamoff
Author: Sheila Lukins
Author: Torben Jensen