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Butterscotch Potato Chip Balls

Butterscotch chips and crushed potato chips make these buttery brown sugar cookies dance across your tongue with sweet and salty flavor.

Author: Jessie Sheehan

Scrambled Egg Pasta

Author: Victoria Granof

Caramel Pear Butter

Author: Jill Silverman Hough

Coconut Ginger Candy Drops

Author: Virginia Burke

Honey Glazed Carrots with Carrot Top Gremolata

Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while...

Author: Mindy Fox

Chicken Francaise

Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"

Braised Turkey Legs

Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.

Author: Alison Roman

Coriander Chicken Thighs with Miso Glazed Root Vegetables

The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you can’t find beets or turnips...

Author: Rhoda Boone

Sweetie Pie's Tender Oven Baked St. Louis Style BBQ Ribs

Folks in St. Louis pride themselves on their ribs. You could say it's the city's signature dish. Growing up in the projects like we did, we didn't have a barbecue pit or a smoker, so when we wanted ribs,...

Author: Miss Robbie

Vegan Chili

Author: Tracey Medeiros

Sweet Balsamic Glazed Chicken

Author: Catherine McCord

All Occasion Downy Yellow Butter Cake

If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture...

Author: Rose Levy Beranbaum

Giant Vanilla Donut Cake

There's something sweetly nostalgic about vanilla birthday cake-though this guy has a little more flavor than the shop-bought fondant versions I remember as a kid and is super fun to make. Also, who doesn't...

Author: Vicky Graham

Pineapple Upside Down Pumpkin Gingerbread

Author: Selma Brown Morrow

Apple Glazed Barbecued Chicken

Author: Brenda Tunstill

Oregon Griddle Cakes

Author: Jan Gassner

Cinnamon Oatmeal Pancakes

Author: Kelsey Bunker

Strawberry and Rhubarb Crumble

Author: Tamasin Day-Lewis

Fresh Peach and Gingercream Shortcakes

Author: Bon Appétit Test Kitchen

Chicken Soup with Root Vegetables

Easy chicken soup recipe with root vegetables.

Author: Lora Zarubin

Black Bottom Peanut Butter Mousse Pie

For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.

Frozen Chocolate Dipped Bananas with Peanut Brittle

Author: Gina Marie Miraglia Eriquez

Chipotle Chicken Tacos with Potatoes and Guacamole

These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes...

Giant Sunday Pancakes

Author: Galit Stevens

Benedictine Sandwiches

Author: Catherine McCord

Grilled Corn on the Cob with Salt and Pepper Butter

This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.

Author: Anna Stockwell

Teriyaki Fried Rice

Author: Katie Sullivan Morford

Sheet Pan Spaghetti Squash Puttanesca

Rather than pasta, serve the salty and spicy flavors of this classic Southern Italian dish with spaghetti squash "noodles" for a delicious, hearty vegetarian dinner.

Author: Katherine Sacks

Sheet Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans

This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.

Author: Rhoda Boone

Vermicelli Noodles with Lemongrass Pork Meatballs

This recipe can be made ahead, scaled up for a crowd, and easily customized to any diner's taste.

Author: Jessica Battilana

Penne with Green Olives and Feta

Author: Molly Stevens