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Salami Crisps

Salami chips.

Crispy Fried Shallots

Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Crispy, sweet, and salty, they...

Author: Charles Phan

Garlic and Cheese Crostini

These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.

Scrambled Eggs with Spinach & Parmesan

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

Author: Meghan Sutherland

Swans Down 1 2 3 4 Pound Cake

This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.

Author: Reily Foods

Seared Tuna Pepper Steaks

A spicy pepper coating and an Asian-style sauce give these tuna steaks an intense flavor. Joan serves mashed or oven-roasted sweet potatoes alongside. Look for the sesame oil in the Asian foods section...

Author: Joan Brett

Grilled Tuna and Peppers with Caper Vinaigrette

Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.

Author: Melissa Roberts-Matar

Aïoli

This creamy garlic mayo is a great accompaniment for fried fish.

Author: Jody Adams

Applesauce Spice Muffins

A quick and easy recipe for Applesauce Spice Muffins

Scottish Oat Scones

Author: R. A. Street

Ranchero Sauce

An easy Ranchero Sauce recipe

Author: Linda Archer

Pork Medallions with Mustard Sauce

Author: Dodie Thompson

Three Cheese Mushroom and Spinach Calzone

An easy Mushroom and Spinach Calzone that includes three different cheeses!

Author: Bon Appétit Test Kitchen

Curried Lentil, Tomato, and Coconut Soup

This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.

Author: Yotam Ottolenghi

"Antipasto" Pasta with Sausage, Artichoke Hearts, and Sun Dried Tomatoes

This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta...

Author: Rhoda Boone

Pasta with Spicy Shrimp and Sun Dried Tomatoes

Author: Bonnie Wilkens Metully

Potato, Leek and Fennel Soup

Author: Jeanne Silvestri

Hot Fudge Sauce

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.

Pork Tenderloin with Pomegranate Sauce

A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.

Perfect Steamed Rice

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...

Cranberry Chess Pie

A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk...

Author: Sarah Jampel

Butter Roasted Halibut with Asparagus and Olives

Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.

Author: Alison Roman

Fettuccine with Artichokes

Artichokes are delicious, but they are also time-consuming to prepare. In this modern take on an Italian classic, frozen artichokes provide plenty of flavor with none of the prep time.

Chicken with Mushrooms and White Wine

An easy Chicken with Mushrooms recipe and White Wine

Author: Peggie O'Kennedy

Steak Frites

In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature dishes of Belgium are moules-frites (mussels with...

Author: Ruth Van Waerebeek