There's something about the pairing of chicken and rice that is so appealing and comforting, and these paella-like dishes are definitely perennial crowd-pleasers.
Author: Kathy Brennan
Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.
Author: Mindy Fox
Author: Danny Murry
Author: Kris Hoogerhyde
Author: Jeanne Kelley
Author: Carmen Scott
We found the secret to the perfect key lime pie: a hint of fresh lemon juice.
Author: Rhoda Boone
Keep canned salmon on hand and you'll have everything you need to make these crispy, flavorful salmon burgers in your pantry. An easy roasted red pepper mayo does double duty in these burgers: as a binder...
Author: Rhoda Boone
Author: Michele Urvater
Author: Lillian Chou
This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce). The combination of roast...
Author: Katherine Sacks
Author: Joel Fuhrman, M.D.
These Japanese-inspired meatballs can be baked, poached, or grilled.
Author: Rhoda Boone
Author: Soa Davies
When the raw slices are baked, they will shrink considerably, so use large beets.
Author: Todd Porter
Author: Melia Marden
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
Author: Ellen Lebow
Author: Rose Levy Beranbaum
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter,...
Author: James Beard
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
Author: Mary Frances Heck
Author: Bobby Flay
Author: Kendall Conrad
Active time: 45 min Start to finish: 45 min
Author: Damon Lee Fowler
Author: Tom Douglas
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for...
Author: Gabrielle Carbone
Buttering the bread before you waffle it ensures a crispy, golden brown exterior. Adding the maple butter right as the sandwich comes out of the waffle iron means the sweet, rich mixture soaks into the...
Author: Daniel Shumski
Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
Author: Lauren Chattman
This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Author: Casey Elsass
Author: Jamie Geller
A classic Oatmeal Cookies recipe
Author: Catherine McCord
Author: Lillian Chou
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky punch, and a quick trip under the broiler makes...
Author: Joe Sevier
Fall harvest snack? Check. Homemade Halloween treat? Check. Movie-night munchie? Check. Deploy these nutty clusters for any and all occasions.
Author: Catherine McCord
Author: Celeste Kuch
Author: Melissa Hamilton
Author: Laura O'Neill