Author: Diane Rossen Worthington
This voluptuous rum-spiked pie will surprise you with its complexity-a hint of curry powder adds an elusive undertone that makes it particularly delicious.
No Thanksgiving spread is complete without greens. Stir-fried bok choy, with its almost bitter leaves and sweet, succulent stems, offers a nice touch of simplicity in the middle of a rich meal.
Author: Lillian Chou
Author: Susan Purdy
Author: Norma Shirley
Author: Larraine Perri
Author: Ruth Cousineau
Author: Steven Satterfield
Author: Genevieve Ko
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
Author: John Jones
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory...
Author: Mary Kate Tate
Author: Bon Appétit Test Kitchen
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Author: Carla Rollins
Author: Janet Fletcher
Author: Pam Anderson
Author: Kurt Beecher Dammeier
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Author: Ursula Ferrigno
Sweetened Whipped Cream. Learn to distinguish between the stages of whipped cream; it doesn't always have to be stiff.
Author: Rick Rodgers
Swedish Cardamom Rolls
Author: Engin Akin
For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries I had read about in cookbooks, learned to make...
Author: Joanne Chang
Author: Kate Ewald
Author: Fred Thompson
Spinach and Feta Phyllo Triangles
Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make specialties like picadillo and fried bananas....
Author: Eli Gorelick
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
Author: Diane Rossen Worthington