Author: Robin Davis
Author: Carole Bloom
Author: Annie Denn
Author: Catherine McCord
Author: Catherine McCord
Author: Alejandro Morales
Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
Author: Chris Morocco
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
Author: Soa Davies
Crunchy, healthy, protein-packed waffles made with whole-wheat flour and peanut butter.
Author: Melissa Clark
Author: J. M. Hirsch
Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.
Author: Liza Agbanlog
Author: Karen Barker
Author: Chris Schlesinger
A steaming plate of al dente spaghetti with homemade sauce and a sprinkle of cheese is a guaranteed crowd-pleaser.
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa...
Author: Leticia Moreinos Schwartz
Author: Matthew Mead
Author: Clare Crespo
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable...
Author: Carla Lalli Music
Author: Vefa Alexiadou
Author: Molly Wizenberg
Appease the crowds with this giant sheet-pan pie that makes use of two of our favorite summer fruits.
Author: Rhoda Boone
Author: Andrew Schloss
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Author: Deb Perelman
Author: Victoria Granof
Author: Catherine McCord
Grilling the pasta makes it entirely new, adding a smoky flavor and the occasional browned crunchy bit of pasta, which is delicious. Find out how to do it.
Author: Michael Chiarello
Author: Dorie Greenspan
For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier structure than a classic white cake and lends...
Author: Katherine Sacks
Author: Michael Laiskonis
Author: Lauren Chattman
Author: Abigail Johnson Dodge
Author: April Bloomfield