The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips...
Author: Rhoda Boone
We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here.
Author: Deb Perelman
Author: Joan Nathan
When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making...
Author: Adina Steiman
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Author: Rose Hammick
Author: Rhoda Boone
Author: Michael Laiskonis
Author: Mary Cech
Author: Gina Marie Miraglia Eriquez
Author: Bonnie Donalson
Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).
Author: Nils Bernstein
Author: Jill Silverman Hough
The quick route to awesome crispy chicken sandwiches: pound the chicken, dredge in panko, cook just a few minutes, and pair with a vinegary slaw.
Author: Chris Morocco
Author: Alex Palermo
Sandwich this burger between English muffin halves or serve with lots of arugula.
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
Author: Victoria Granof
The original Choco Taco may have a cult following, but we think this homemade version has it beat. Taco Tuesday just got a little bit sweeter.
Author: Erica Clark
Author: Victoria Granof
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Author: David Guas
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa...
Author: Leticia Moreinos Schwartz
Author: Susan Springob
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
We've got the secret to cooking a burger that's crispy on the outside, yet juicy on the inside: Freeze the patties for 15 minutes before cooking, then use two large griddle spatulas to smash them flat...
Author: Rhoda Boone
Author: Ursula Ferrigno
Author: Jeanne Thiel Kelley
Rather than pasta, serve the salty and spicy flavors of this classic Southern Italian dish with spaghetti squash "noodles" for a delicious, hearty vegetarian dinner.
Author: Katherine Sacks
Author: Molly Stevens
Author: Inez Valk-Kempthorne
Author: Joanne Chang
Author: Julia Turshen
The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.
There's something sweetly nostalgic about vanilla birthday cake-though this guy has a little more flavor than the shop-bought fondant versions I remember as a kid and is super fun to make. Also, who doesn't...
Author: Vicky Graham
For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier structure than a classic white cake and lends...
Author: Katherine Sacks
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