Author: Diana Kuan
Author: Sara Dickerman
Author: Molly McCarty
Author: Maggie Ruggiero
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much...
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Author: Melissa Roberts
Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are...
Author: Andrea Slonecker
Author: Floyd Cardoz
Author: Lori Longbotham
Author: Maria Helm Sinskey
This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe...
Author: Anna Stockwell
Author: Judy Collins
Author: Gina Marie Miraglia Eriquez
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic....
Author: Oliver Strand
Author: Molly Stevens
Author: Ruth Cousineau
Author: Alexis M. Touchet
i love polenta-- but i hate stirring, my micro recipe is easier but this is good too. you can add parmesan cheese, bleu cheese or cheddar if you want to make it thicker
Author: chia2160
Author: Todd Porter
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Author: Maggie Ruggiero
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Lora Zarubin
The dumplings can be assembled and chilled up to eight hours before steaming.
Author: Bon Appétit Test Kitchen
Author: Lidia Bastianich
Author: Maggie Ruggiero
An easy Braised Fennel recipe
Author: Molly Stevens
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Melissa Roberts