Author: Chad Colby
Author: Carole Bloom
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Author: Katherine Sacks
Author: Rose Hammick
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you...
Author: Michelle Polzine
Author: Bruce Weinstein
Author: Mindy Segal
Author: Marge Perry
Making a ground beef taco filling ain't rocket science. You just cook ground meat with Tex-Mex seasonings. This recipe is a little spicy, but feel free to skip the serranos and substitute a packaged taco...
Author: Robb Walsh
This classic, creamy soup is brightened with fresh ginger.
Author: Rick Martinez
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
Author: Victoria Granof
Author: Dorie Greenspan
Author: Ari Kolender
We love the way this cooking method lightly chars the bok choy and intensifies the natural sweetness and juiciness of the shrimp. And roasting them together leaves you with plenty of time to whip up a...
Author: Rhoda Boone
Author: Catherine McCord
Author: Linda Woods
Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.
Author: Sarah Jampel
This classic pasta only has a few ingredients, but the rich cheese, butter, and olive oil (along with a splash of pasta cooking liquid) merge into a surprisingly silky, flavor-packed sauce.
Author: Maialino
Author: Kemp Minifie
Once you are on a national TV show called Throwdown with Bobby Flay, and you best him with these dumplings, whatever culinary fame you aspired to is gone, and you are forever known as the Dumpling Lady....
Author: Sohui Kim
Author: Tracey Medeiros
There's nothing like a batch of homemade applesauce! Our homemade applesauce recipe is so good, it's a revelation. Add seasonings to make it your own. You can even can it!
Author: Elise Bauer
The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños,...
Author: Rhoda Boone
Author: Esther Sung
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim, if you prefer a dish with less kick.
Author: Katherine Sacks
I like this one because it's a one-pan dish-you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result....
Author: Amelia Freer
Sandwich this burger between English muffin halves or serve with lots of arugula.
Author: John H. Bialas
Author: Zoe Singer
Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).
Author: Nils Bernstein
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...
Chicken and cheese are made for each other in the ultimate comfort food - easy chicken mac and cheese. Top with crispy breadcrumbs for the perfect finish!
Author: Nick Evans
In theory, campfire s'mores are amazing, but the reality is often a stale graham cracker sandwich filled with thick pieces of unmelted chocolate and gooey marshmallows oozing out the sides. This sandwich...
Author: Katherine Sacks
Author: Claire Saffitz
Author: Gina Marie Miraglia Eriquez
Author: Nava Atlas
Author: Catherine McCord
Author: Tori Ritchie
Author: Marilyn Hill