Author: Melissa Roberts
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Author: Joe Sevier
Pesto, Olive, and Roasted-Pepper Goat Cheese Torta
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.
Author: Patrick Corrigan
Author: Le Ann Dreier
Author: Sharon Blonder Leff
Author: Jill Silverman Hough
Author: Brooke Dojny
Author: Pat Neely
The dressing was a crowd-pleasing sweet onion recipe that we'd used at Old Lahaina Luau. It's made with a fresh, uncooked sweet onion, that gets puréed with cider vinegar, sugar, Dijon mustard, and oil....
Author: Sheldon Simeon
An easy Roasted Broccoli recipe with Garlic and Red Pepper
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
Author: Susan Herrmann Loomis
Author: Mark Weatherbee
Author: Louisa Service
Author: Ruth Jacobson
Author: Lidia Matticchio Bastianich
Author: Michele Sbrana
Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which...
Author: Lillian Chou
Author: Susan Bishop-Sauter
The secret to this succulent bird is an inexpensive metal pan. We used the kind of old-fashioned oval roaster found in most supermarkets, not fancy cookware stores. These lightweight enameled pans with...
Author: Ruth Cousineau
Author: John Phillips
Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian market...