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Baked Pears with Ice cream

Author: Sheila Lukins

Slow Cooked Summer Squash with Lemon and Thyme

Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.

Author: Claire Saffitz

Chocolate Covered Peanuts

These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk...

Author: David Lebovitz

My Favorite Falafel

This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

Author: Joan Nathan

Vegan Marshmallows

Vegan marshmallows and variation to make marshmallow cream.

Author: MENMYTEDDY13

Spaghetti with Burst Cherry Tomatoes

Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months....

Author: Liz Neumark

Tortillas de Masa Harina

Author: Sergio Remolina

Bread and Tomato Soup

Author: Victoria Granof

Potato Samosa Phyllo Triangles

Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the...

Author: Lillian Chou

Roasted Red Onion Flowers

You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.

Author: Laurie David

Lemongrass Scented Coconut Rice

Author: James Oseland

Plum and Red Wine Sorbet

Author: Ruth Cousineau

Asian Noodles

This simple dish is a good accompaniment for grilled chicken or tofu.

Author: Christine L.

Mushroom Kabobs

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Author: Bob Cody

Wacky Chocolate Cake

The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan. The...

Author: Michele Urvater

Apricot Spread

Author: Nadine Helen Conly

Five Spice Pecan

Author: Larraine Perri

Slow Cooked Green Beans With Harissa and Cumin

Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.

Author: Claire Saffitz

Vegetable and Chickpea Ragout

Author: Wendy Giman

Beet, Rhubarb, and Ginger Soup

Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.

Author: Nigella Lawson

Crunchy Lentil Walnut Salad

This is a copycat of the fabulous Lentil Walnut Salad from the Kebab Shop in California. You want to make sure not to overcook the lentils...they should have a little bite to stand up to the crunchiness...

Author: AmyFromSD

Roasted Cauliflower with Sesame

This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.

Author: Anthony Bourdain

Spanish White Beans with Spinach

Author: Ruth Cousineau

Thai Coconut, Broccoli and Coriander Soup

The perfect quick-fix dinner for chillier nights when you want something warming but don't have much time to cook-the combination of feel-good greens and creamy coconut is a real winner.

Author: Donna Hay

Raw Chocolate Pudding

Author: Alex Jamieson