Author: Kurt Gutenbrunner
WONDERFUL FLAVOR!! Cool, soothing and almost taste like a dreamsycle! This salad has always been a hit at our family gatherings. Goes well with any entree. It makes a very pretty salad when served on a...
Author: Seasoned Cook
A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman
Author: Joyce Carol Oates
On Succoth, a joyous seven-day autumn harvest festival (a kind of Jewish Thanksgiving), stuffed foods-most notably holishkes, but also kreplach, stuffed peppers, and strudels-are served to symbolize abundance....
Author: Sharon Lebewohl
Author: Bill Granger
Author: Christopher Hill
Author: Jamie Deen
Author: Mary deMuth
Author: Mark Bliss
Author: Jeanne Thiel Kelley
Author: Jasper White
Author: Jesus Gonzalez
Author: Maria Helm Sinskey
Author: Jean Georges Vongerichten
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in...
Author: Lillian Chou
Author: Allison Arevalo