This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
This recipe came from Sunny Anderson's "Cooking for Real". I've recently started enjoying artichokes....can't believe I haven't been eating them until now (except as a dip or marinated on salads)!
Author: breezermom
Author: Harley Pasternak, M.Sc.
Author: Phyllis A. Jones-Rubenstein
Author: Dave Tyson
What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in...
Author: Anna Stockwell
Author: Lewis Rossman
Author: Anita Hacker
Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory-and fresh mint seconds the motion. "Once the Champagne has been added," says Scott Peacock,...
Author: Scott Peacock
These quick, buckwheat pancakes are brightened with the addition of lemon zest. Use whatever caviar you prefer and your budget will allow.
Author: Kay Chun
This recipe comes from The Cupcake Diaries, a cookbook from the founders of the Georgetown Cupcake franchise and former stars of the hit TLC series DC Cupcakes.
Author: Katherine Kallinis Berman
Don't believe the hype that every vinaigrette recipe should have one part acid to three parts oil. This more assertive ratio brings a lot more flavor to the table.
Author: Mina Stone
With simple ingredients, you can turn a salmon fillet into a tasty weeknight dinner.
Author: Land O'Lakes
A tangy breakfast smoothie recipe made with carrots, pineapple, and ginger.
Author: Michael Symon
This is from the 'Pasta Perfect' cookbook. A very tasty pasta dish using cheese and spinach ravioli, I personally prefer to use less cream than called for in the recipe.
Author: Nabiha
In this cake, the natural pectin in the citrus, combined with the sugar, creates a pudding-like upside-down layer that's similar to a buttery marmalade.
Author: Nicole Rucker
Author: Aglaia Kremezi
Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays...
Author: Andy Baraghani
Author: Ruth A. Matson
Lemon makes the perfect foil for carbonara's salty richness. You may never go back.
Author: Chris Morocco
Author: Miriam Chandler
Everyone should know how to roast a chicken. It's a life skill that should be taught to small children at school. The ability to properly prepare a moist yet thoroughly cooked bird, with nicely crisp skin,...
Author: Anthony Bourdain
Author: Kay Chun
Author: Brian Hill