French seafood stew from the Bistronomy cookbook by Jane Sigal.
Author: Jane Sigal
Author: Nava Atlas
Author: Adeena Sussman
Author: Jenny Rosenstrach
Author: Shelley Wiseman
Author: Inez Holderness
Author: Alexander Smalls
Author: Sarah Tenaglia
These treats look fancy and luxurious, but they couldn't be easier to make. Since the truffle base is made from just two ingredients, using good-quality chocolate is key.
Author: Rhoda Boone
Author: Marge Perry
Author: Lauren Salkeld
Author: Anton Mosimann
Author: Melissa Roberts
Author: Nils Bernstein
Author: Nathalie Jordi
Author: Mark Overbay
Author: Maria Helm Sinskey
This creamy, dreamy icebox cake-built in a bowl for maximum ease-is the no-bake dessert you'll be making all summer.
Author: Claire Saffitz
Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella
Author: Donna Hay
Author: Melissa Clark
Recipe for pecan sandies from Thomas Keller's cookbook, Bouchon.
Author: Thomas Keller
Author: Eleni Theos Stelter
Author: Nathaniel Meads
A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is made from protein-rich tofu.
Author: Victoria Granof
Author: Alison Roman
Author: Gina Marie Miraglia Eriquez
Author: Maria Helm Sinskey
These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.
Author: Katherine Kallinis Berman
Author: Giada De Laurentis
Author: Nava Atlas
Author: Amy Finley
In love with Caprese salad? Then you'll definitely want to try this new take on the classic, which gets a dose of sweetness from ripe peaches.
Author: Rebekah Peppler
Author: Victoria Granof
Author: Fernanda Capobianco