Author: Andrea Albin
Author: Anna Stockwell
Author: Melissa Roberts
Author: Paula Wolfert
Author: Nancie McDermott
Author: Lillian Chou
Author: Jean Anderson
Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.
Author: Tara O'Brady
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and...
Author: Diane Rossen Worthington
Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect...
Author: Matt Lewis
Author: Liza Davies
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
Author: Bon Appétit Test Kitchen
These bran muffins bake up moist and chewy. They're so good that my in-laws, Reed and Nancy, make a batch every couple of days for snacking. This is another recipe that shows how buttermilk works to tenderize...
Author: Sarah Phillips
Author: David Guas
Author: Debra Creed-Broeker
Author: Diane Rossen Worthington
Author: Lori Longbotham
A quick and easy Green Onion-Jalapeño Cornbread recipe.
Author: Gina Marie Miraglia Eriquez
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they...
Author: Katherine Sacks
"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success...
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson