Author: María A. Alvarado-Gómez
Author: Kathy Grady
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture...
Author: Joshua McFadden
Author: Gail Conde
Author: Kristine Kidd
Author: Sisi Carroll
Author: Lois Pascal
Author: David Downie
Author: Marian Burros
Author: Lillian Chou
If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.
Author: Christian Reynoso
One of Paula Deen's most popular recipes. Not Yo Mama's Banana pudding recipe calls for bananas, french vanilla instant pudding, sweetened condensed milk, whipped cream, cream cheese, and cookies
Author: Paula Deen
This simple yet luxurious preparation is delicious with fresh wild king salmon, though you can use any of your favorite salmon varieties.
Author: Melissa Hamilton
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
Author: Jeanne Silvestri
Author: Bon Appétit Test Kitchen
Author: Ron Silver
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...
The best recipe I have for brownies comes from a friend who got it from a magazine article about Katharine Hepburn. It is, apparently, her family's.
Author: Ruth Reichl
Author: Lillian Chou
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Author: Bon Appétit Test Kitchen
Author: Rosemary M. Wyman
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
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin.
Author: Ian Knauer