A robust mix of white beans and macaroni in a light tomato sauce, a Pasta e Fagioli recipe that is ready to serve in under 30 minutes.
Author: Gilda Lupes
These homemade onion-flavored chips just might be more addictive than the store-bought versions.
Author: Andy Baraghani
Want to make salted caramel ice cream without an ice cream maker and with only three ingredients? It doesn't get easier (or more delicious) than this.
Author: The Epicurious Test Kitchen
Cheddar, Gruyère, and Brie help push this over the top. Use local, artisan-style cheeses, if you can.
Author: Kate Jennings
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan
These chocolate coconut date bars are a healthy snack idea.
Author: Dawn Perry
Los Angeles: land of sun, fun, and burritos. Southern California's Mexican-influenced cuisine has the potential to be an all-out fat fest (cheese, sour cream) or a healthy mix of carbs (tortillas, beans)...
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
It's hard not to love this classic Italian pasta-it's just the right mix of spicy and sweet.
Author: Maialino
The texture of the raw meatballs is very soft. Don't worry; it's the reason they're so tender when cooked.
Author: Rebecca Collerton
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz
This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.
Author: Mindy Fox
Author: Cal Peternell, Chez Panisse Restaurant and Café
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
This mousse-like dessert has the tartness of passionfruit and the creamy richness of sherbet without any of the hard work.
Author: Jessie Sheehan