Author: Stephanie Clarke
Author: Deborah Madison
Author: Erika Lenkert
Author: Ruth Cousineau
Turkish-Style Lamb Burgers with Walnut Sauce
Author: Ann Gillespie
At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso-a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè...
This over-the-top cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two days.
Author: Melissa Clark
Author: Amy Sue Keck
This delicate, almond-flavored butter cookie can be decorated in a variety of ways and is easy to bake.
Author: Land O'Lakes
Author: Annie Denn
Author: Gina Marie Miraglia Eriquez
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Kimberly Kennedy
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.
Author: Sarah Jampel
Author: Viet Pham
Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for noodles. Top those noodles off with pan-seared pork chops...
Author: Anna Stockwell
Author: Susan Herrmann Loomis
Author: Jennifer Jones
Author: Bruce Aidells
The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.
Author: Vivian Howard
Author: Sherri Guggenheim
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Author: Colin Cowie