I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes...
Author: Christina S.
Sticky Rice with Mango
Author: Rick Rodgers
This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not...
Author: Andrew Schloss
I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the...
Author: Art Smith
These crowd-pleasers are loaded with potassium and antioxidants. Double the recipe for playdates and parties.
Author: Victoria Granof
Spicy, honey-glazed figs are balanced by creamy goat cheese and buttery puff pastry in this fun vegetarian play on pigs-in-a-blanket.
Author: Rhoda Boone
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use...
Author: Bon Appétit Test Kitchen
An easy Curried Rice recipe
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Author: Grace Gordon
Author: Barbara Grunes
My kids were raised as vegetarians and this is our favorite 'meat loaf'.
Author: KITTYANN
Author: Melissa Hamilton
Author: Lori Longbotham
These candied yams topped with sugary pecans and marshmallows are a perfect choice during the holidays, but also fun to serve as a sweet winter side dish...
Author: artistikcosmetics
Author: Ian Knauer
This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red...
Author: Yotam Ottolenghi
Author: Gil Marks
This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal,...
Author: Donna Lasater
Silken tofu is the base of this dressing, creating a punchy sauce that's creamy and silky. Bryant Terry uses it to dress a hearty grain salad.
Author: Bryant Terry
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as...
Author: Andrea Albin
Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that...
Author: Grete
Author: Tom Gilliland
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and...
Author: Ruth Van Waerebeek
An easy Pasta with Spicy Sun-Dried-Tomato Cream Sauce recipe
Author: Hollander Finegold
When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an...
Author: Rick Rodgers
Author: Rick Browne
Use with sweet and buttery lettuces such as Boston and Bibb.
A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.
Author: Heidi Swanson
The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients...
Author: Michele Urvater
Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann...
This well-seasoned butter will douse each ear of corn with flavor as it melts.
Author: Chris Morocco
It's all about the layers and ruffles in this dramatic seasonal pie.
Author: Anna Stockwell
A simple and delectable dish! Choose your own pasta and top with garlic, almost as simple as that! Use any sort of cheese you like.
Author: Josie Strazzulla
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...
Author: Gianni Scappin