Author: Allison Kave
Author: Julia Child
Author: Maggie Ruggiero
Author: Marie T. Mora
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill...
Author: Gina Marie Miraglia Eriquez
Watching frozen bananas and peanut butter blend into ice cream seems like magic; pull out this trick at your next dinner party. Adding grape jelly makes it irresistible to kids and adults.
Author: Katherine Sacks
Author: Mario Batali
Author: Amy Finley
Author: Molly Stevens
A whipped frosting lightens up this classic chocolate cake.
This cobbler is wonderful after the chipotle-honey glazed pork (frankly, it's wonderful after anything).
Author: Alexis Touchet
Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.
Author: Rebecca Collerton
Caramel Popcorn, Salted Almond, and Malt Cookies
Author: Donna Hay
Author: Melissa Clark
The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.
Author: Jill Santopietro
Author: María Del Mar Sacasa
Skip the mess of deep frying. Pumpkin seed- and panko-crusted fish stays extra crispy when baked on a cooling rack set over a baking sheet, which allows air to circulate around the pieces.
Author: Rhoda Boone
Author: Ania Catalano
Author: Chris Schlesinger
Author: Andrea Albin
Author: Gina Marie Miraglia Eriquez
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan
Author: Catherine McCord
Author: Grace Young
Author: Ginny Hamisch
Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe for kids-and grown-ups-to eat as is. See below for classic chocolate chip,...
Author: Katherine Sacks
This easy, Indian-inspired vegetarian dinner stars baked sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach. Roast the sweet potatoes ahead of time to get dinner on the table even...
Author: Katherine Sacks