Author: Eleni Theos Stelter
Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
Author: Elizabeth Falkner
Author: Michele Sbrana
Author: Julia Watson
Author: Pat Rofe
While the charms of molten fudge and gooey caramel are undeniable, nothing beats an ice cream topping that shatters at the tap of a spoon. Enter this magic shell, a slightly-more-savory evolution of the...
Author: Tara O'Brady
Author: Dede Spaith
Author: Bill Granger
We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.
Author: Andy Baraghani
Author: Carolynn Angle
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak
Author: Mark Bittman
Author: Louisa Shafia
Author: The Epicurious Test Kitchen
Author: Dianne Jefferies
Author: Etta Lou Schenzinger
Author: Charleen Borger
Author: Joan Nathan
This quick and easy recipe makes an ideal weeknight dinner. High levels of selenium, magnesium, and vitamin B12 make this dish a nutritional powerhouse.
Author: Magdalena Wszelaki
Author: Drew Ramsey, M.D.
Author: Nancy Silverton
Author: Elizabeth Falkner
Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with...
Author: Andy Baraghani
Author: Sheila Lukins
Author: Jayne Cohen