Author: Maggie Ruggiero
Author: Lynn Alley
Real milk chocolate-not just cocoa powder-gives this cake its rich, chocolatey flavor. With a foolproof, one-bowl preparation, effortless frosting, and portability, this cake is sure to be your new go-to...
Author: Rhoda Boone
Great for potlucks. Easily doubled. Canned shrimp, well drained, can be used. Cook time is refrigeration time.
Author: Outta Here
Author: Gretchen Holt-Witt
A quick and east Maple Pumpkin Pie recipe
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
Author: Lillian Chou
Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful shine.
Author: Maggie Ruggiero
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Author: Ursula Ferrigno
Author: Ruth Cousineau
Author: Diane Rossen Worthington
Author: Dorie Greenspan
Author: Kay Chun
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
Author: Jean Georges Vongerichten
Author: Rick Rodgers
This recipe came printed on the bottom of an ovenproof dish my mum had given to her about forty years ago. It became a family favourite, especially for parties so I usually double the quantity when I make...
Author: Ninna
Author: Melissa Roberts
Peach pie is such a happy pie. Maybe because peaches are in season during the summer, peach pie seems to call out for taking it easy and enjoying the day.
Author: Kim Ima
Author: Ian Knauer
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
Author: Juliet Hardesty
If you've ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.
Author: Ann Redding
Author: Andrea Albin
My Tater Tot hotdish has the body of a chicken pot pie, a dish that I loved growing up, long before I knew the existence of Tater Tot hotdish. But a close examination reveals that the only real differences...
Author: Molly Yeh
Author: Rick Rodgers
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
Author: Diane Rossen Worthington
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
You can lighten this recipe up a little by using turkey bacon, & low-fat mayo. From allrecipes.com
Author: cookiedog
Author: Molly Stevens
Author: Jeanne Thiel Kelley
The best shrimp salad I have ever had. Crunchy, tangy, sweet and salty all at the same time! A great different way to use shrimp. :) "Cooking time" is time in the refrigerator in this recipe.
Author: Red Chef Mama
This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon-is worthy of a glass of sweet tea.
Author: Paul Grimes
Author: Dede Wilson
Author: Sheri Castle