Author: Sue Knechtel
Author: Myra Goodman
Author: Bobby Flay
Coarse raw sugar gives these nutty, chocolate-laced cookies a subtle crunch in every bite.
Author: Ochre Bakery, Detroit, MI
A great holiday cookie bar. A favorite of my son and daughter.
Author: Tamara A
Author: Lisa Zwirn
This puréed lemon dressing-with olive oil, miso, and honey-is the ideal base note for a salad of pleasantly bitter radicchio, endive, and sweet oranges.
Author: Chris Morocco
Author: Andrew Chase
If you love sweet and salty paired in one dish, then this nourishing salad is for you. To take this dish on the road, pack the berries and the dressing separately to avoid wilting the greens. For a cocktail...
Author: Drew Ramsey, M.D.
Author: Roberto Santibañez
It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.
Author: Andy Baraghani
This simple rice salad combines hearty parsnips, toasty hazelnuts, sweet orange segments, and crispy Little Gem lettuce for a bright, refreshing dinner. Creamy whipped ricotta finishes the meal with rich,...
Author: Katherine Sacks
Author: Rochelle Palermo
Author: Karen DeMasco
For a smaller batch and an easier time mixing the cereal, divide the recipe in half (but use an 8x8" pan).
Author: Anna Posey
Author: Mario Batali
Kuchen, a German yeast cake, acts as a golden pillow for ripe pears and a cinnamon, sugar, and hazelnut topping.
The hardest part of making this recipe is trimming the artichokes, which isn't as hard as it seems. If you can't get your hands on baby artichokes, use the hearts of two globe artichokes.
Author: Andy Baraghani
Creamy puréed soups always benefit from having crunchy things sprinkled on top.
Author: Wolfgang Puck
Recipe for DIY chocolate-hazelnut spread, raw peanut butter, alternative nut butter, pistachio spread
Author: Guy Turland
Author: Joe Yonan