Author: Elizabeth Falkner
Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it...
Author: Ronni Lundy
Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.
Author: Joshua McFadden
Author: Suzanne Husseini
Author: Etta Lou Schenzinger
Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Author: Andy Baraghani
Author: Ken Haedrich
Author: Ryan Hardy
Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with...
Author: Andy Baraghani
Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
Author: Elizabeth Falkner
Author: Sheila Lukins
Author: Joan Nathan
Author: Mark Bittman
Author: Michael Symon
Author: Dede Spaith
Author: Reva Pataki
Author: Nancy Silverton
Author: Rosie Bialowas
Author: Peter Reinhart
Author: Dianne Rossmando
Author: Susan Reid
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).
Author: Claire Saffitz
Author: Dianne Jefferies
Author: Einat Admony