Author: Lidia Matticchio Bastianich
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
Author: Mauricio Velázquez de León
Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous...
Author: Jeanne Kelley
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much...
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
I'm sort of a snob when it comes to trying new recipes. I just seem to like my old tried and true ones best, and it takes a lot for something new to grab my attention. I had to have the recipe for this...
Author: Trisha Yearwood
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Author: Allison Arevalo
Author: Kay Schlozman
Author: Jennifer Iserloh
Author: Jill Ringer
Forget about hot wings! These spicy "meatballs" combine white beans and mushrooms for a delicious meatless version of your favorite buffalo-and-blue cheese party snack.
Author: Katherine Sacks
These balls will definitely get any party started. Buffalo's finest bar food minus the bones is the perfect food to serve for the big game, a surprising appetizer, or even passed as a fancy hors d'oeuvre....
Author: Daniel Holzman
Author: Jeanne Kelley
Author: Betsy Beckmann
These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings-without the hassle of bones. Serve them with a tangy blue cheese dip and celery sticks and you'll never choose bone-in...
Author: Rhoda Boone
Author: Dorie Greenspan
Author: Andrew Knowlton
Author: Gina Marie Miraglia Eriquez
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always...
Author: Melissa Roberts
Author: Susan Herrmann Loomis
Author: Carol Schreder
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
This is a simple, classic homemade sausage recipe; serve it on a crunchy roll with mustard and sauerkraut.
Author: Ryan Farr
Author: David Burke
Author: Jeanne Thiel Kelley