Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
Author: Celeste Kuch
Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.
Author: Anna Stockwell
A peanut butter cake with chocolate-peanut butter ganache filling and tangy cream cheese frosting decorated with chopped candy bars.
Author: Catherine McCord
Our quick, panfried version of classic Chinese-American dish can be cooked in 22 minutes or less. You can make it with chicken breasts or thighs.
Author: Rhoda Boone
Author: Ian Knauer
Author: Louise B. Finley
Author: Damon Lee Fowler
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Gina Marie Miraglia Eriquez
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Author: Claudia Fleming
Author: Bon Appétit Test Kitchen
Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky punch, and a quick trip under the broiler makes...
Author: Joe Sevier
Author: Ann Hodgman
Author: April Bloomfield
Author: Janet Taylor McCracken
Author: Amy Auburn
There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat-especially when topped with dark fudge sauce! Use creamy peanut...
Author: Carol Kicinski
The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.
Author: Beth McCasland
Author: Lillian Chou
A shortbread chocolate cake gets a topping of mousse and ganache.
These healthy snack bars make a sweet portable treat for a child's lunchbox.
Author: Molly Mitchell
Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.
Author: Claire Saffitz
Author: Devora Disner
Author: Steven Satterfield
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
Enliven traditional chicken soup with spring-y fennel and a dose of fresh green kale. Dill-flecked matzo balls bring the classic to another level.
Author: Leah Koenig
Author: Carmen Scott
This Mexican favorite may seem over the top, but the ingredients combine to make a surprisingly addictive dog. The bacon adds smoky flavor, the mayo and pinto beans bring richness, and the salsa and pickled...
Author: Katherine Sacks