A batch of herby rice is a natural partner to peak-season tomatoes. But don't forget about this rice once those tomatoes are gone. Green rice works in any season-paired with roasted squash, crispy-skinned...
Author: David Tamarkin
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
Author: Ruth Cousineau
Author: Pierre Gagnaire
We swap in richly spiced cauliflower "rice" for semolina in this nutritious and gluten-free take on couscous. Serve it as a side for grilled vegetables or meats or hearty stews like Easy Lamb Tagine with...
Author: Rhoda Boone
To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.
This French classic is a favorite holiday side. Toasting the almonds in butter adds a nutty richness to the dish, that's perfectly balanced out by a squeeze of lemon juice added at the end
Author: Anna Stockwell
Author: Trude Reder
The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.
Author: Alon Shaya
Author: Claudia Fleming
Author: Andrew Carmellini
Author: Alison Roman
Author: Melissa Kelly
Author: Gina Marie Miraglia Eriquez
These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white chocolate drizzle creates a blank canvas that's...
Author: Tara O'Brady
Author: Claudia Fleming
Homemade Italian amaretti cookies! Small, crunchy, chewy-inside, macaroon-like cookies made with almond flour, egg whites, and sugar.
Author: Garrett McCord
Author: Gina Marie Miraglia Eriquez
Author: Paul Grimes
This warming porridge features oats two ways plus brown rice, millet, or quinoa. Knowing you have a bubbling hot breakfast waiting for you on a chilly morning makes getting out of bed so much easier. This...
Author: Anna Stockwell
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.
Author: María Del Mar Sacasa
Author: Joan Nathan