Author: Diane Morgan
Author: Debbie White
Author: Grace Young
Author: Frances Largeman-Roth
The beauty of this bread is in its simplicity-mixing, kneading, even part of the rising are all done in a food processor. The end result is like a warm, crusty slice of Paris.
Author: Jane Smiley
Author: Rozanne Gold
Author: Bon Appétit Test Kitchen
A friend's family makes this regularly, and it's so good that I asked for the recipe so that I could have it more often.
Author: South Carolina Girl
Author: Judith Fertig
Author: Kathryn Matthews
This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.
Author: Dr. Rupy Aujla
Author: Nathalie Dupree
These tasty vegan energy bars taste just like full-fat, non-vegan oatmeal cookies. Completely irresistible. They are great as breakfast bars with coffee, as an in-between meal snack to keep you going,...
Author: Extropian
Sick days (real ones, at least) are unpredictable, so having a back-pocket broth that doesn't require recipe planning should be part of your medicine cabinet.
Author: Chris Morocco
Author: Tracey Seaman
Author: Rawia Bishara
Author: Maggie Ruggiero
Author: Aglaia Kremezi
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Author: Chris Morocco
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
Make and share this Beau Monde Seasoning/Spice Mix recipe from Food.com.
Author: princess buttercup
Author: Ian Knauer
Three heads of broccoli spread across two sheet pans may seem like a lot. But when broccoli is this tender, crispy, and caramelized, it's hard to stop eating it right off the pan.
Author: Mindy Fox
Author: Alison Roman
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
Author: David Lebovitz
Author: Joel Fuhrman, M.D.