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Explore 2154 recipes, 31 articles, 63 galleries, 482 videos, and more

Crispy Ranch "Fried" Chicken

Time:40 mins
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Pastrami-and-Pickle Sandwich

Time:25 mins
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No-Knead Cloverleaf Rolls

Time:40 mins
Ingredients
  • 3 tablespoons granulated sugar
  • 1 cup warm water (110 degrees to 115 degrees)
  • 2 1/4 teaspoons active dry yeast (one 1/4-ounce packet)
  • 3 cups all-purpose flour (spooned and leveled), divided
  • 1 1/2 teaspoons fine salt
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled, plus more for brushing
  • Cooking spray
  • Coarse salt
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Sweet Potato-Cheesecake Squares

Time:3 hours 30 mins
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Cutout Cookie Dough

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Potato Salad with Celery and Scallions

Time:35 mins
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Sweet Potato Cannelloni

Ingredients
  • 3 medium sweet potatoes (about 1 pound each)
  • 3/4 cup low-fat cottage cheese
  • 3/4 cup diced Fuji apple (skin on)
  • 3 tablespoons chopped fresh chives
  • 1 piece (2 ounces) Parmesan cheese, half grated and half shaved
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper, to taste
  • Vegetable-oil cooking spray
  • 1 tablespoon walnut oil
  • 1/3 cup chopped toasted walnuts (about 1 ounce)
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Black and White Cookies

Ingredients
  • 1 cup all-purpose flour
  • 2/3 cup cake flour, not self-rising
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 6 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure lemon extract
  • 2 cups confectioners' sugar, sifted
  • 2 tablespoons light corn syrup, plus more if needed
  • 1 1/2 ounces bittersweet chocolate, melted
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Pan-Seared Steak with Spinach, Grapes, and Almonds

Time:15 mins
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Autumn Vegetable Succotash

Ingredients
  • 1/2 cup unsalted butter
  • 1 medium onion, cut into 1/4-inch dice
  • 2 garlic cloves, finely chopped
  • 2 red bell peppers, cut into 1/4-inch dice
  • 2 zucchini, cut into 1/4-inch dice
  • 2 yellow summer squash, cut into1/4-inch dice
  • 1 cup frozen lima beans
  • 1 cup fresh or frozen corn kernels
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh sage, coarsely chopped
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