Author: William Viets
Author: Bahija Lafridi
Author: Jim Lahey
Author: Cindi Leive
This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Author: Rachel Allen
Author: Maria Helm Sinskey
Author: Alison Roman
Author: Karen Adler
Author: Gina Marie Miraglia Eriquez
Author: Betty Rosbottom
Author: Bobby Flay
Author: Shelley S. Stewart
Author: Claire Saffitz
Author: Ian Knauer
Author: Gael Greene
Author: Suzanne Tracht
Author: Sue Li
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
Author: Jeanne Thiel Kelley
Author: Lorna Sass
Author: Grace Young
Author: Nigella Lawson
Author: Dave Kovner
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk...
Author: David Lebovitz
Author: Ruth Cousineau
Author: Steven Raichlen
This quick recipe makes as good a smoky-spicy breakfast as it does dinner. The flavors combine two tapas favorites, patatas bravas and huevos rotos.
Author: Kendra Vaculin
Author: Julie Loria
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Author: Chris Morocco
Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.
Author: Bruce Weinstein
Author: Bruce Aidells
Author: Orlando Murrin
Author: Kahlil Arnold
Whether you're following a grain-free diet or not, this oatless, coconut, almond, and mixed seed "granola" is so good you'll never miss the oats.
Author: Anna Stockwell