Author: Michael McLaughlin
Author: Lillian Chou
Author: Alison Roman
Author: Michael Lomonaco
Author: Peter Reinhart
Author: Marsha Klein
Author: Maria Helm Sinskey
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
Author: Jamie Shannon
Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.
Author: Mary Jo Thoresen
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.
Author: Rick Martinez
There's enough garlic butter here to drench every morsel of lobster meat-you'll want to serve crusty bread on the side to soak it all up. An easy Lobster with Garlic Butter recipe.
Author: Marco Pierre White
This classic recipe produces waffles that are wonderfully crisp outside, and creamy and moist inside. Even when cooling, they retain their wonderful texture.
Author: King Arthur Baking Company
Author: Ellie Krieger
A simple and nutty fall dessert.
Author: Jacques Pépin
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper...
Author: Eleanor Topp
Author: Gina Marie Miraglia Eriquez
Author: Jeanne Thiel Kelley
Nothing melts in the mouth like baked bananas. Served with any kind of cream topping, it is a simple, unsurpassed dessert. Adjust the ingredients and flavors to your personal taste.
Author: Lucinda Scala Quinn
This savory side is great hot out of the oven, or even cold for a quick midday snack.
Author: Elle Simone Scott
Author: Susan Spungen
Author: Adam Perry Lang
Author: Soa Davies
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
Author: Tim Mantoani