Author: Ruth Cousineau
Make this coconut red-lentil curry recipe for a warming weeknight dinner. Coconut milk adds richness to the South Indian vegetarian meal.
Author: Amy Finley
Author: Bruce Aidells
Author: Terezinha de Melo
Sweetened Whipped Cream. Learn to distinguish between the stages of whipped cream; it doesn't always have to be stiff.
Author: Rick Rodgers
Author: Molly Stevens
Author: Sandra Rudloff
Author: Mary McCartney
Author: Klaus Fritsch
Look for chayote at supermarkets, Latin markets, and natural foods stores - it's a light-green pear-shaped squash that's mild and crisp.
Author: Norma Shirley
Author: Suzanne Goin
Author: Tony Rosenfeld
Author: Ian Knauer
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
Author: Carole Bloom
We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.
Author: Claire Saffitz
Author: Shelley Wiseman
Author: Franco Luise
Author: Elizabeth Falkner
Author: Annisa Helou
Author: Victoria Granof
Author: Melissa Roberts
If you were a sporty type at school, you may remember those little orange slices that were given out at half time during matches. A momentary respite from jumping and leaping in the air on a cold windy...
Author: Lorraine Pascale
Author: Susan Spungen
When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or sweet and sour-flavor profile that's so predominant...
Author: Bon Appétit Test Kitchen
Author: Jeff Edmunds
In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.
Author: James Peterson
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
Author: Andy Baraghani