Author: Lorna Sass
Author: Melissa Clark
Author: Judith Fertig
You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.
Author: Union Square Events
Author: Rick Rodgers
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Author: Claire Saffitz
Author: Ruth Cousineau
Author: Bobby Flay
Author: Virginia Burke
Author: Wendy Giman
Author: Jeanne Kelley
Author: Melissa Roberts
Author: Leah Chase
Author: Bon Appétit Test Kitchen
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Author: Rick Martinez
Author: Bill Smith
If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take on a nice golden finish.
Author: Andy Baraghani
Author: Akasha Richmond
Hummus is a great option for a weeknight dinner: Top each serving off with some crispy spiced beef and a fresh tomato salad and dig in, with pita or without.
Author: Anna Stockwell
Author: Ian Knauer
Author: Maggie Ruggiero
Author: Pam Anderson
Author: Andrea Bemis
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
You'll want something to sop up the sauce of the fricassee, and this chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast.
Author: Paul Grimes
Author: Julia Turshen
Don't even think about lifting this cake out of the pan before it's completely-and we mean completely-cool. Because it's vegan, with no eggs for structure, its delicate crumb needs time to set.
Author: Ochre Bakery, Detroit, MI
Author: Linda Ziedrich
Author: Fran Gallagher Ripsom