This cauliflower "steak" is so impressive, your meal will demand a steak knife! Prep work is simplified for this sheet-pan dinner with an herbed garlic oil that's used two ways: first it's mixed with panko...
Author: Katherine Sacks
Author: Abigail Johnson Dodge
Author: Ruth Cousineau
Author: Sarah Dickerman
Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.
Author: Andrea M. Daly
This meatless baked ziti can feed a lot of people, and is cheap and easy to make ... wonderful comfort food for the fall and winter.
Author: Meganginna
Author: Gina Marie Miraglia Eriquez
This sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything Italian! It's very quick and very easy! Anything from seasoning to spices can be adjusted without compromising the basic flavor...
Author: SUNNILOVE
Author: Bobby Flay
This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!
Author: Chris Catley
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper...
Author: Eleanor Topp
Author: Michael Lomonaco
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Author: Thomas Keller
This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.
Author: MooninAries Awakening
A Simple Roasted Garlic recipe
Author: Tom Gilliland
Author: Bon Appétit Test Kitchen
At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for...
Author: Anna Pump
Author: Ian Knauer
Author: Shelley Wiseman
Author: Jennifer Wickes
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath...
Author: Melissa Roberts
This tart-but-sweet butter brings an extra hue of cerulean to dusty-blue cornmeal pancakes, but it also happens to be our favorite butter for muffins or scones.
Author: Jesse Tyler Ferguson
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.
Author: Kendra Vaculin
Author: Sarah Copeland
This easy slurry method-from Mark Bittman's How to Cook Everything: The Basics-takes polenta into weekday fare. And this recipe shows how to make a deeply flavored mushroom sauce with the simple addition...
Author: Mark Bittman
This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies in Minnesota. A love for the crunchy sweet led...
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Author: Gil Marks
Author: Jayne Cohen
An easy and healthy snack. Fresh Fruit with Honey-Yogurt Dip recipe
This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.
An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.
Author: Kendra Vaculin
Author: Eileen M. Watson