Smitten Kitchen (5)
Side Dish (10)
Main Course (8)
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
Fudgy and moist, these brownies are a favorite of master baker Nick Malgieri.
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.
The creaminess of the feta cheese rounds out the tanginess of the tomato.
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
This recipe comes from a friend of author Kelly Alexander. She decorated every party table with one of these cakes.
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
You can use any leftover cows' milk cheese to make this quiche.
This delicious, decadent bacon is so good, it isn't just for breakfast.
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche.
This recipe is based on one from Betty Crocker’s Picture Cookbook, and even after all these years, it’s still delicious.
This popular dessert is creamy, chocolaty, and flavored with a touch of rum.
To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography.
This basic crumble recipe is used at Country Choice for various fruits in season.
When choosing rhubarb buy firm, crisp stalks, and store them in the refrigerator.