Author: Rebecca Miller French
Author: Idelle Levey
Author: Penny LeBlanc
Author: Sondra Wilson
Author: Edward Lee
Author: Ira Freehof
The frittata will be easier to remove from the skillet if it sits for a few minutes-the top will deflate and the edges will pull away from the pan.
Author: Duane Sorenson
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If you like your chili extra spicy, serve some extra...
Author: Molly Baz
You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.
Author: Bon Appétit Test Kitchen
Meet the love child of cheese fries and nachos: crispy, seasoned fries loaded with skirt steak and silky cheese sauce. One taste and you'll understand why San Diego is so wild about them.
Author: Rhoda Boone
Author: Catherine McCord
Author: Rick Rodgers
Author: Marge Perry
Author: Joanie Moscoe
Author: Paul Grimes
I have a love of potatoes that is unlike any other love. I grew up eating them often as a kid-almost every day-so now I'm always looking for new ways to incorporate this versatile vegetable into my everyday...
Author: Jonathan Melendez
In these Monte Cristo sandwiches, you'll cook apple and canned green chiles down into a sweet and spicy compote to slather on your bread with ham and cheese.
Author: Kendra Vaculin
Author: Michael Lomonaco
Author: Melissa Clark
Author: Brother Victor-Antoine d'Avila-Latourrette
Author: Nancy Oakes
Author: Deborah Madison
This Thanksgiving mac and cheese recipe from chef Erick Williams is silky and creamy throughout, with (almost) no crispy bits. Serve it as a side dish!
Author: Erick Williams
We've put a spring spin on the spinach-artichoke dip, starring asparagus, just-dug-up leeks, sweet peas, and fresh goat cheese. Serve it with crostini, tortilla chips, or crudités. Or just eat it by the...
Author: Andrew Knowlton
Author: Gertrude Burnom
Author: Fred Thompson