This chai recipe-inspired by versions in India-combines black tea, spices, and milk. The savory notes from black pepper and cardamom in this version give it a wonderful aromatic complexity.
Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili)....
Author: Steven Raichlen
Author: Joan Brett
A little grated Parmesan sprinkled on top is a nice addition.
Author: Jean Jamieson
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
Use leftover poached or baked salmon. Canned red salmon that has been drained, skinned and boned also does the trick.
Author: Judy Harmon
The fragrant roasted birds are served with a pan sauce containing whole garlic cloves. Cornish Game Hens with Garlic and Rosemary. Pour a light Chianti throughout the meal.
Butternut Squash Soup with Ginger
This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day...
Author: Jeanne Kelley
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
Author: Deborah Bernstein
Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.
Author: Martha Holmes
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Author: Grace Gordon
A joint effort by Leigh McLean and Sweet Dreams Bakery in Memphis. An Old-Fashioned Chocolate Cake recipe
A Beef and Bean Chili recipe, a fine version of a hearty classic.
Author: Bon Appétit Test Kitchen
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Author: Bon Appétit Test Kitchen
Author: Ann Gillespie
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour...
Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.
Author: Bon Appétit Test Kitchen
Author: Rick Rodgers
Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Author: Lori De Mori
Author: Celeste Kuch
Classic lemon bars with a touch of coconut.
Author: Amelia Saltsman
When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes...
Author: Rick Rodgers
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
Serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.
This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal...
On a cold winter day, this hearty soup is practically a meal in itself.
Toss the classic combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.
Author: Sue Li
"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating,...