Smitten Kitchen (14)
New York Times (7)
Simply Recipes (6)
Side Dish (89)
Main Course (84)
Here is one variety of sweet filling used in our Texas kolaches recipe.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
This recipe for a gooey and rich brownie was originally published in Fannie Merritt Farmer's The Boston Cooking-School Cook Book (Little, Brown, 1911).
Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts.
This delicious recipe is our kitchen director's secret tactic for keeping turkey's breast meat from drying out.
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
The key to ultrafluffy biscuits is to work the dough as little as possible.
Fudgy and moist, these brownies are a favorite of master baker Nick Malgieri.
This easy-to-assemble strudel from author Eugenia Bone makes use of preserved spiced apples and store-bought phyllo dough.
This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
This creamy-centered corn bread pudding rises like a soufflé.
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
The creaminess of the feta cheese rounds out the tanginess of the tomato.
Tomato paste lends depth and flavor to many dishes.
This recipe accompanied Rita Williams's essay "A Giving Tree" (April 2008). We based this stalwart recipe on one from baking maven Maida Heatter, and we really do think it is the best damn Meyer lemon cake we've ever had.
Grape-Nuts never tasted so decadent.