This dish is so tasty and satisfying that you'll be happy to eat it for days, and so healthful and nutritious that you should eat it for days. And it is so inexpensive and good to the earth that eating...
Author: Marge Perry
The transformation of butter, sugar, and salt into toffee is culinary alchemy at its best. This version is studded with cocktail peanuts and a decadent layer of bittersweet chocolate.
Author: Gina Marie Miraglia Eriquez
Author: Selma Brown Morrow
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart a subtle sweetness and a lovely crunch that's...
Author: Andrea Bemis
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
Since these cookies are meant to be eaten frozen in this ice cream cookie sandwiches recipe, we made them extra salty so the flavor stands out.
Author: Claire Saffitz
Author: Joanne Chang
Author: Cindy Mushet
It's never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out-ain't nothin' wrong with plain ol' whipped cream. For a luxurious twist, try...
Author: Erin Jeanne McDowell
Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker combo will work-tahini with strawberry jam...
Author: Sohla El-Waylly
The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.
Author: Rick Martinez
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Author: Damon Lee Fowler
Author: Julie Richardson
These classic Belgian waffles from Gourmet magazine's cookbook have deep crevices that are ideal receptacles for butter and maple syrup.
Author: Gourmet Test Kitchen
Author: Zanne Stewart
Author: Bobby Flay
Mix the batter with a fork until it just barely comes together. A lumpy batter now means a light and tender waffle later.
Author: Deb Perelman
Author: Joseph Bastianich
Classic Russian syrniki have a tangy-sweet flavor that goes well with a dollop of jam or sour cream on the side.
Author: Darra Goldstein
This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Author: Casey Elsass
Author: Lillian Chou
Author: Gina Marie Miraglia Eriquez
Coarse-flake sea salt meets sweet, buttery, crowd-pleasing cookies.
Author: Marina Delio
Author: Bon Appétit Test Kitchen
Author: Ruth Ducker
Author: Claire Danuff
These easy, build-your-own fish packets let kids help out with dinner and choose which items they want to include. The herb butter infuses the fish and vegetables with rich flavor and the tomatoes release...
Author: Katherine Sacks
Author: Nick Malgieri
Author: Itamar Srulovich
Our quick, panfried version of classic Chinese-American dish can be cooked in 22 minutes or less. You can make it with chicken breasts or thighs.
Author: Rhoda Boone
These super-light and airy biscuits, with their peppery bite, are as good alongside a hearty dinner as they are for a savory morning treat with jam.
Author: Katherine Sacks
For historic continuity, ferociously loyal community support, and an atmosphere that you could spread with a knife, you can't beat the hamburger joint Louis' Lunch, in New Haven, Connecticut. Since 1898,...
Author: Steven Raichlen
Aromatic spices and tangy yogurt give great flavor to this quick riff on the Indian classic.
Author: Rhoda Boone
Author: Melissa Roberts