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Quinoa, Lime and Chili Crumbed Snapper With Sweet Potato Wedges

This dish is a regular on my weeknight dinner roster-it's delicious! Using quinoa instead of a regular breadcrumbs, and sweet potato wedges instead of regular, means it's better for you, too.

Author: Donna Hay

Grilled Halloumi With Strawberries And Herbs

Author: Kimberley Hasselbrink

Potato Chip Omelet

Author: Richard Blais

Braised Artichokes

Author: Victoria Granof

Jalapeño Cheese Grits

Author: John Besh

Sweet and Sour Meatballs

Author: Idelle Levey

Passion Fruit Jell O Whip

This mousse-like dessert has the tartness of passionfruit and the creamy richness of sherbet without any of the hard work.

Author: Jessie Sheehan

Breaded Onion Rings

Author: Gina Marie Miraglia Eriquez

Cheesemonger's Mac and Cheese

Cheddar, Gruyère, and Brie help push this over the top. Use local, artisan-style cheeses, if you can.

Author: Kate Jennings

Lemon Paprika Roasted Salmon

Author: J. M. Hirsch

Ricotta Gnocchi

Author: Lillian Chou

3 Ingredient Brown Butter Shortbread

Traditional shortbread gets an added depth of flavor with the use of brown butter. This recipe results in a rectangular-shaped cookie, but feel free to cut the dough into any shape you like while it's...

Author: Molly Baz

Low Fat Vegetable Soup

Author: Deana Herman-Kulsuptrakul

Winter White Salad With Endive and Pomegranate

This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.

Author: Mindy Fox

Tonnarelli a Cacio e Pepe

This classic pasta only has a few ingredients, but the rich cheese, butter, and olive oil (along with a splash of pasta cooking liquid) merge into a surprisingly silky, flavor-packed sauce.

Author: Maialino

Berry Tiramisu

Author: Rick Rodgers

Strawberry Ice Cubes

Author: Shelley Wiseman

Chocolate Peppermint Stars

Author: Gina Marie Miraglia Eriquez

Luxe French Potatoes

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Author: Katherine Sacks

Corn Cacio e Pepe

Turn the iconic cacio e pepe into something a little more kid-friendly by tossing in fresh corn to add a pop of sweetness to every cheesy, peppery bite.

Author: Deb Perelman

Caramel Sauce

Author: Rose Levy Beranbaum

Parsleyed Potatoes with Saffron

Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...

Double Ginger Sticky Toffee Pudding

The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which...

Author: Claire Saffitz

Cider, Bacon, and Golden Raisin Stuffing

A blend of whole grain and country breads gives this stuffing just the right deep, earthy flavor, while cider and vinegar-spiked golden raisins lend a few high notes. And the bacon? That's what makes it...

Author: Mindy Fox

Hazelnut Cinnamon Crescents

Author: Dede Wilson

Three Day, Twice Cooked Pork Roast with Fried Herb Salsa Verde

Author: Cal Peternell, Chez Panisse Restaurant and Café