Author: Abigail Johnson Dodge
Author: Diane Morgan
Author: Dorie Greenspan
Author: Michele Sbrana
Author: Sheila Lukins
Author: Diane Rossen Worthington
Author: Mark Bittman
Author: John Willoughby
Author: Nancy Silverton
Author: Elizabeth Falkner
Author: Suzanne Husseini
Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.
Author: Mina Stone
This version of the flaky holiday pastry is made with a cream cheese dough and stuffed with quince paste, walnuts, and cinnamon.
Author: Yotam Ottolenghi
Author: Ian Knauer
Author: Etta Lou Schenzinger
Author: Julia Watson
We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.
Author: Andy Baraghani
Author: Rachel Shakerchi
Author: Peter Reinhart
Author: Myra Goodman
Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it...
Author: Ronni Lundy
Author: Joan Nathan