Author: Melissa Roberts
Author: Sally Schneider
Author: Dorothy Lee
Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.
Author: Molly Stevens
Author: William Viets
Author: Dorie Greenspan
Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.
Author: Holly Smith
Appalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets, then brought together and assembled for church...
Author: Molly Stevens
Author: Duy Pham
Author: Gil Marks
Author: Mary Cech
Author: Frank Stitt
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward as well.
Author: Chris Morocco
Author: Jeanne Thiel Kelley
Author: Elizabeth Falkner
Author: Lisa Mayfield
Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify tamarind juice; more recently this has been replaced...
Author: Lannice Snyman
Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled and magical when sliced. It's not that hard to...
Author: Cal Peternell