Author: Phyllis A. Jones-Rubenstein
Author: David Lebovitz
Author: Kelsey Bunker
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Abigail Johnson Dodge
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
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges, and pleasantly bitter radicchio.
Author: Anna Stockwell
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the...
Author: Anna Stockwell
This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Author: Joe Sevier
Author: Carla Rollins
Author: Claudia Fleming
Author: Dorie Greenspan
With a savory salad. Dress kale a day ahead; toss at the table.
Author: Zoe Singer
If you love marzipan, you will love these cookies. They are super easy to make, but you need to make the dough ahead of time, as they need to dry overnight.
Author: Anonymous
Author: Susanna Hoffman
Author: Trude Reder
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Author: Chris Morocco
Author: Paul Grimes
Author: Jenna Clemens
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
Author: Joe Miller
Author: Stephan Pyles
Author: Diane Rossen Worthington
Dates and bananas naturally sweeten this wholesome breakfast smoothie.
Author: Carla Lalli Music