Author: Suzanne Tracht
Author: Maria Helm Sinskey
Author: Marsha Klein
Author: Barbara Walt Gustin
"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman Oaks, California. "There, we had a delectable roast...
Author: Lisa Chernick
Author: Jeanne Thiel Kelley
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
Author: Traci Des Jardins
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the...
Author: Alice Medrich
Author: Bon Appétit Test Kitchen
An easy Roasted Beets and Carrots recipe.
Author: Ian Knauer
Make and share this Scalloped Oysters recipe from Food.com.
Author: GrandmaIsCooking
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Author: Jacques Pépin
Easier to make than the beef version, chicken pho requires fewer ingredients and takes less finesse for superlative results.
Author: Andrea Nguyen
Author: Annie Denn
Author: James Beard
This simple dinner is classic comfort food: boiled cabbage leaves stuffed with a hearty meat and rice filling.
An easy Carrot Purée recipe.
Author: Bon Appétit Test Kitchen
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.
Author: Ian Knauer
Author: Cynthia Paige Ward