This is a copycat recipe "right off the OG recipe card" but it made almost a gallon of sauce, and alfredo tends to reheat poorly, so I cut it down to ...
adapted from a Cooks Illustrated recipe that I found to be too fussy but had the perfect answer to attaining that melt in your mouth cookie. I like ...
My father found this recipe (adapted from the New York Times) for
chicken coated with cilantro, garlic, jalapeƱo, and cashews, and
thought (rightly) t...
Bowls of Caprese-style chicken pasta -- with tomatoes, cheese, and
herbs -- answer the question of what to have for dinner tonight. You
need only 30 m...
Red, green and yellow bell peppers are lightly sauteed along with a
succession of zucchini, yellow squash, mushrooms and garlic. Add
chopped tomatoes ...
This is my version of Todd Wilbur's clone of the Starbucks bread. What I like about this recipe is that it isn't over-loaded with spices like most oth...
The eggs and milk create a rich, creamy sauce that coats the pasta. The
key to the creaminess is tempering the eggs - heating them gently so
they don'...
This traditionally spicy Szechuan dish is nicely balanced by the menu's
slightly sweet cucumber salad. If you like fiery flavors, add up to one
teaspo...
one of my all-time favorite cookies. it's a sugar cookie with just the right amount of salty and sweet with a hint of cinnamon. good balance of crispy...
I like to make this as the base for Leftover Cornbread Pudding. Cut the recipe in half for a smaller 8x8 pan or 9" round. A 13x9 pan is a LOT of thi...
These are fantastic!!!! Here is a really hilarious picture of a pierogi i found. If yours turn out this way let me know! (you may have to cut and pas...
This flavorful pork tenderloin is roasted with an easy
orange and rosemary glaze, then it's served with more of the orange
rosemary mixture as a sauc...