Author: Janet Fletcher
This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply...
Author: Andy Baraghani
Author: Charmaine Haravey
A great way to use very ripe bananas, this easy-to-make cake incorporates everything you love about banana bread and adds a few more favorites-chocolate, walnuts, and cinnamon-for good measure. (It's also...
Author: Ruth Cousineau
Author: Ania Catalano
Author: Melissa Roberts
Author: Selma Hurwitz
Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to the third power. The cream pastry is tender and flaky,...
Author: Samantha Seneviratne
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn't help working in oats, whole grain...
Author: Claire Saffitz
Author: Sandy Szwarc
Author: Edwin Goto
The all-American Waldorf Salad first gained popularity in the 19th century at the Waldorf Astoria Hotel. Made with simple ingredients, this classic makes for a great lunch or brunch dish with a refined...
Author: Elise Bauer
Author: Rose Levy Beranbaum
Author: Lora Brody
Author: Ed Peterson
Author: Gina Marie Miraglia Eriquez
Author: Sandra Rudloff
Author: Carole Bloom
An easy Apple-Rhubarb Crisp recipe. Oats, brown sugar and walnuts team up with cinnamon and cloves in the terrific streusel topping for this homespun treat.
Author: Sheila Lukins
Author: Robert Aikens
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.
Author: Sarah Jampel
Author: Betty Rosbottom