Author: Nina Simonds
Author: Jasper White
Author: R. A. Street
Author: Bobby Flay
If you don't have a rice cooker, this is the way to prepare absolutely perfect rice. The liquid cooks down before you cover the pot, so you have more control over how much liquid evaporates; this makes...
Author: Lisa Ferro
The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size,...
Author: Jamie Shannon
Author: Carol Hill
These crumbly, melt-in-your-mouth candies are made from just two ingredients.
Author: Ken Haedrich
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as...
Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that are the pride of many a mother and a young bride...
Author: Sarah Copeland
Author: Susan Spungen
Author: Lillian Chou
A simple and nutty fall dessert.
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight...
Author: Rose Levy Beranbaum
Author: Lillian Chou
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
Author: Michael McLaughlin
Author: Mona Talbott
Author: Marsha Klein
This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.
Author: Michael Lomonaco
Author: Marian Burros
Author: Mary McCartney
The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to...
Author: Maria Helm Sinskey
Author: Carolyn Beth Weil