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
Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it's a lovely reminder of home.
Author: Patricia Heaton
You can make this raw, root vegetable slaw up to four days before you plan to eat it.
Author: Magdalena Wszelaki
This recipe is for classic Turkish lamb kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.
Author: Anissa Helou
The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you're eating a salad with...
Author: Julie Mayfield
This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra...
Author: Marge Perry
There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal...
Author: Art Smith
Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I've re-created my own recipe here and, in my humble opinion,...
Author: Patricia Heaton
This spiced fish is served on a fresh corn tortilla with pickled red onion, Baja cream and slaw and a spoonful of your favorite tomato salsa-the best part...
Author: Monday Morning Cooking Club
I love burgers that ooze cheese when you bite into them, but turkey burgers typically fall apart when you make them with a chunk of cheese in the center....
Author: Audrey Johns
This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids...
Author: Katherine & Ryan Harvey
Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.
Author: Izabella Wentz PharmD.
Along with a classic vinaigrette made with sherry vinegar and red-wine vinegar, this is an all-purpose dressing I turn to time and again.
Author: Patricia Wells
Broccoli-cheese soup is my life. There's something about it that triggers a happy, peaceful memory. I just don't know what the memory is. So I guess technically,...
Author: Ree Drummond
The most tremendous veggie casserole in the history of veggie casseroles! I started making it around Thanksgiving as an alternative to broccoli-rice casserole,...
Author: Ree Drummond
Whether you call this dish a chili or hearty chicken and bean stew, it's definitely a winner. The first time I made it for my kids, they asked me so many...
Author: Lisa Leake
Tame spicy baked salmon with a sweet pineapple-bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.
Author: Katrina Scott
We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out...
Author: Katherine & Ryan Harvey
Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.
Author: Darshana Thacker
The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with...
Author: Lisa Leake
This is how we make chicken bone broth at home. If you'd like, you can switch out the herbs and vegetables for others you prefer. For example, you could...
Author: Katherine & Ryan Harvey
This recipe pairs juicy tomatoes with tangy cheese, fresh herbs, and a flaky crust. There isn't a better way to enjoy the flavors of summer.
Author: Andrea Bemis
If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and...
Author: Donna Hay
Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère...
Author: Joanna Gaines
Double frying means this recipe turns out the crispiest chicken wings ever. Feel free to sauce them any way you like.
Author: Nguyen Tran
No pie plate or tart pan? Fold fresh peaches into a flaky pastry dough and bake on a sheet pan for an easy, no-fuss summer dessert.
Author: Kim Barnouin
One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious...
Author: Alice Liveing
Lamb burgers are a great way to switch up burger night at home. Change is good, y'all! Lamb has more of an earthy, gamey flavor than beef, and it's completely...
Author: Dennis Prescott
This spicy, tangy, rich Southeast Asian seafood dish may have several elements, but once they all come together it's absolute magic.
Author: Nguyen Tran
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Author: Patricia Wells
A topping of salmon roe gives these deviled eggs an extra layer of flavor.
Author: Julie Smolyansky
Somewhere between a fudgy chocolate truffle and a Tootsie Roll is the Brazilian confection known as the brigadeiro. The recipe is so dead simple it can...
Author: Shauna Sever
The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed...
Author: Emeril Lagasse
Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh...
Author: Art Smith
All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.
Author: Lukas Volger
I love this curry because it's so simple and everything's made in one pot-perfect to share or enjoy alone, and I don't think it needs any rice!
Author: Amelia Freer
Use this cake recipe to make The Coconut Cake recipe from Baked by Melissa.
Author: Melissa Ben-Ishay
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with...
Author: Emeril Lagasse
On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect...
Author: Patricia Wells
My mom's meat loaf is inarguably better than yours, but this is not my mom's meat loaf recipe. This one is an amalgam, intended to evoke all the important...
Author: Anthony Bourdain
Fresh doughnuts are one of the things I crave most, but making yeasted doughnuts is a lengthy, involved process that I often don't have time to undertake....
Author: Martha Collison
If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept...
Author: Katherine & Ryan Harvey
Fragrant sage combines with butter and Parmesan to create a luscious sauce, which complements the crunchy broccolini in this quick and easy pasta.
Author: Tracy Pollan
Meyer lemons' juice is more sweet than acidic, like a cross between a lemon and an orange. Even their zest is distinct-flowery more than citrusy-and they...
Author: Joanna Gaines
This dish is my mother's interpretation of a meal we had at a friend's birthday party when we were young. We came home raving about it and had to try making...
Author: Jazz Smollett-Warwell
Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think...
Author: Editors of Garden & Gun
There's no better way to use up everything in your fridge than a frittata. I love this version because it celebrates two of my favorite summertime treats:...
Author: Andrea Bemis