Author: Laura O'Neill
Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena - dried just won't be the same.
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.
Author: Anna Stockwell
Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.
Author: Anna Stockwell
The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.
Author: Beth McCasland
Author: Sarah Magid
Author: Paul Grimes
To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.
Author: Janie Hoffman
This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.
Author: Sara Dickerman
Author: Chef Joshua McFadden
This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.
Author: Chris Morocco
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before...
Author: Ian Knauer
Author: Victoria Granof
Author: Nancy Rosenberg Engel
Author: David Guas
Author: Patricia Reilly
Author: Andrea Albin
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months....
Author: Liz Neumark
Although Americans chow down on plenty of crisp pretzels, there's something irresistible about the soft variety that makes them just as addictive, if not more so, than the crunchy version. When formed...
Author: Elizabeth Green
Pickling and grilling the cabbage for this slaw may seem labor intensive, but the extra work is definitely worth it. Once you try the combination of tangy and smoky flavors, you'll always want to make...
Author: Katherine Sacks
Author: Donna Chrisco Oldford
Rather than pasta, serve the salty and spicy flavors of this classic Southern Italian dish with spaghetti squash "noodles" for a delicious, hearty vegetarian dinner.
Author: Katherine Sacks
Author: Dede Wilson
A childhood favorite gets fancy: Root beer granita is topped with vanilla ice cream, then drizzled with root beer syrup. Try making this with a microbrew root beer.
Author: Sisi Carroll