Author: Marcy Masumoto
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes and had our own book printed and sold them in...
Author: Kathy Strickland
This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of...
Author: Mark Bittman
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican...
Author: Jeanne Thiel Kelley
Author: Shelley Wiseman
Author: Bobby Deen
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
An easy three-Cheese Lasagna with Italian Sausage.
Author: Amy Bond
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Author: Jenny Rosenstrach
Author: Lori De Mori
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
Author: Rick Rodgers
Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.
Author: Bon Appétit Test Kitchen
Author: Amelia Saltsman
Author: Julie Loria
Pilafs may be served at everyday meals but are grand enough for entertaining as well. If you like, you could add a generous pinch of saffron threads to the rice just before you cover it and let it simmer....
Author: Madhur Jaffrey
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath...
Author: Melissa Roberts
Author: Jeanne Kelley
Author: David Waltuck
This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night dish.
Author: Lillian Chou
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Author: Allison Arevalo
Author: Maggie Ruggiero
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for...
Author: Anna Pump
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.
Author: Heidi Swanson
The best, easiest chicken spaghetti EVER!!! I make more than plenty, so I can eat leftovers for DAYS!!
Author: kaylabrooke
Author: Ruth Cousineau
Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous...
Author: Bon Appétit Test Kitchen
Make and share this Franks Chicken Wing Dip recipe from Food.com.
Author: karencooks1
Author: Gemma Sanita Sciabica
Author: Andrea Albin
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight...
Author: Rose Levy Beranbaum
No crowd to feed? No problem. Sunday Sauce freezes well; just make sure any braciole, meatballs, or sausages are submerged in sauce.
Author: Dawn Perry
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
Author: Matt Lewis
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe to add to your repertoire. The manioc starch is...
Author: Leticia Moreinos Schwartz