Author: Jeanne Kelley
Author: Kris Hoogerhyde
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...
Author: Ruth Cousineau
Author: Carla Lalli Music
Author: Lillian Chou
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
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Author: Chris Morocco
When the raw slices are baked, they will shrink considerably, so use large beets.
Author: Todd Porter
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: Michael Ruhlman
Author: Joanne Chang
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: Carmen Scott
Author: Melia Marden
Author: Joel Fuhrman, M.D.
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
Author: Ellen Lebow
These Japanese-inspired meatballs can be baked, poached, or grilled.
Author: Rhoda Boone
Author: Bobby Flay
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: Soa Davies
Author: Rose Levy Beranbaum
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
Author: Mary Frances Heck
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
Author: Jamie Geller
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.
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
This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Author: Casey Elsass
Active time: 45 min Start to finish: 45 min
Author: Damon Lee Fowler
Author: Lauren Chattman
Author: Catherine McCord
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table.
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Author: Lillian Chou