Author: Jennifer Martin
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
Garlic & Horseradish...what could be better?! I got this recipe form Central Market located here in TX and changed it a bit. (Cook time is actually the time to let it marinate in the fridge)
Author: Rise3834
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the best of both textures. This duck is delicious with...
Author: Lillian Chou
A quick and easy Cranberry-Orange Scones recipe
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
Author: Alice Medrich
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
Author: Molly Stevens
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Author: Bobby Flay
Author: Kevin Dundon
Author: Elizabeth Green
Author: Bruce Bromberg
Author: Toni Oltranti
Author: Catherine McCord
Make this coconut red-lentil curry recipe for a warming weeknight dinner. Coconut milk adds richness to the South Indian vegetarian meal.
As with most of the sweets in Southeast Asia, you can eat Coconut Milk Sticky Rice as a snack or serve it as dessert.
Author: Jeffrey Alford
A gluten-free pat-in-pan crust doubles the coconut in this chocolate-almond-crowned pie from Tandem bakery in Portland, Maine.
Author: Briana Holt
Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.
Author: Ian Knauer
Author: Lidia Bastianich
Author: Maricel Presilla
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Author: Melissa Roberts