Author: Bon Appétit Test Kitchen
This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes and had our own book printed and sold them in...
Author: Kathy Strickland
Author: Bruce Aidells
In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican...
Author: Jeanne Thiel Kelley
Author: Bobby Deen
Author: Bon Appétit Test Kitchen
An easy three-Cheese Lasagna with Italian Sausage.
Author: Amy Bond
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Author: Jenny Rosenstrach
This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of...
Author: Mark Bittman
This classic refreshing salad pairs perfectly with grilled lamb .
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: Lori De Mori
Author: Amelia Saltsman
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Inspired by the bright flavors of cranberry sauce, tangy cranberries and sweet orange zest add a floral tartness to this apple crisp, topped with an oatmeal cookie crumble studded with almonds. The crumble...
Author: Ben Mims
At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for...
Author: Anna Pump
Author: Matt Lewis
Author: Julie Loria
Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous...
Author: Bon Appétit Test Kitchen
Author: Jeanne Kelley
Author: Bon Appétit Test Kitchen
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Author: Allison Arevalo
Author: Ruth Cousineau
The best shrimp salad I have ever had. Crunchy, tangy, sweet and salty all at the same time! A great different way to use shrimp. :) "Cooking time" is time in the refrigerator in this recipe.
Author: Red Chef Mama
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight...
Author: Rose Levy Beranbaum
Roasting asparagus brings out the vegetable's inherent sweetness.
Author: Melissa Hamilton
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Author: Maggie Ruggiero
Author: Gemma Sanita Sciabica
Author: Andrea Albin
From the Pioneer Woman. Feel free to add more or less sugar, salt and pepper to the dressing. Also add more of olives, onions, pickles or peppers, however much you like. You can also use canned pimentos...
Author: linguinelisa
Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous...
Author: Jeanne Kelley
Author: Bon Appétit Test Kitchen
A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Author: Molly Stevens
Author: Mauricio Velázquez de León
Make and share this Franks Chicken Wing Dip recipe from Food.com.
Author: karencooks1