This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in the freezer so they're ready to cook at a moment's...
Author: Anna Stockwell
The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles-they are easier to peel and stuff.
Author: Shelley Wiseman
Author: Gina Marie Miraglia Eriquez
At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some...
You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.
Author: Rhoda Boone
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian...
Author: Gina Marie Miraglia Eriquez
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Author: Catherine McCord
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Author: Claire Saffitz
Author: Andrea Albin
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
Author: Anne Willan
Author: Ian Knauer
Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just the right thickness and texture.
Author: Yasmin Newman
A classic Lemon Curd recipe, made with lemon juice and zest, whole eggs, and butter. Use your lemon curd on scones, in yogurt, or between layers of meringue.
Author: Catherine Hilburn
Author: Melissa Roberts
Author: Abigail Johnson Dodge
Author: Lidia Bastianich
Author: Lidia Matticchio Bastianich
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great...