Normally I can't squeeze enough lemon or sprinkle enough vinegar over these sorts of salads, but I really like

How does this happen? How is it the end of June? Will life ever not be a blur? Is it just me? Anyway, I hope y

Source of panna cotta: Claudia Fleming via Saveur Serves 6 to 8 depending on the vessel Compote: used this Epi

Adapted from this Bon Appetit recipe Check out the original recipe if you feel like making the syrup, but I do

Recipe adapted from this Cook's Illustrated recipe for beef tacos. Both Trader Joe's and Whole Foods sell tort

I used three Fair Trade products in these cookies: Guittard bittersweet chocolate chips, Lake Champlain unswee

Source: Chez Panisse Vegetables As noted above, this dressing is great as a dip for crisp vegetables or wedges

Source: Martha Bakes on PBS Yield = 8 I let one pan of shaped cookies chill in the fridge before bakingâ

This quiche is inspired by a frittata served at Farley's 65th in Oakland. The custard recipe comes from Tartin

Yield = 10 Adapted from Peter Reinhart’s Artisan Bread Every Day This dough is very wet, like batter,

Inspired by a salad I recently discovered at the Honest Weight Food Co-op in Albany. I have not tried canned c

This recipe is inspired by this one from Simply Recipes. I add more salt — I find 2 teaspoons of salt

Source: Inspired by the cocoa crunch recipe in Green and Black's Chocolate Recipes Rice cereal: I don't love b

Source: Fine Cooking

Source: Marcella Hazan's Essentials of Classic Italian Cooking Ahead-of-time note: Gnocchi can be completely p

There are many opinions about soaking and cooking beans. I've been on a big bean kick recently, and I've found

Source: Cal Peternell's Twelve Recipes Serves 4 generously In place of the crushed tomatoes, the original reci

Slightly adapted from Cal Peternell's Twelve Recipes I know it's fussy to call for a.) a specific lentil and b

Bean soaking method: Cook's Illustrated The Science of Good Cooking. Stewy Beans adapted from Marcella Hazan's

Adapted from MFK Fisher's How to Cook a Wolf

My aunt's friend, Meg, passed along this recipe to me. The sautéed sweet potato filling can be ma

Adapted from Tartine's most delicious recipe for blueberry scones and currant scones. Yield = 12 to 16 scones,

Source: Laura in the Kitchen by Laura Vitale Note: I salted the water with 2 teaspoons of kosher salt because

Adapted from The New Basics Cookbook If you are sensitive to salt, this may not be the dish for you, but cutti

This recipe comes from Food52 Baking or, more specifically, from Merrill Stubbs who adapted it from her grandm

Source: The New Greenmarket Cookbook Recipe by Tamar Adler, auhor of An Everlasting Meal, who suggests letting

Source: Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap originally from The Bojon Gourmet, who

Adapted from: Food52 Vegan by Gena Hamshaw So many vegetables could work here: cabbage, kale, cauliflower, bro

Source: Food52 Vegan by Gena Hamshaw — This book, the first vegan cookbook I've owned, somehow makes v

Classically, Alsatian pizza or tart flambée calls for raw onions, raw bacon or other cured meat p

Yield = 12 to 18 bars (or more) depending on how you cut them

Makes 6 to 8 drinks You really don't need a recipe for this, but the Ina Garten recipe I referenced called for

Source: Charlene from Table of Gratitude My bok choy was really dirty, so I cut off the very end, separated th

A few notes: I made this twice in a 9x13-inch pan, and I didn't think there was enough topping. 6 cups of blue

I have used this quick-pickle method for carrots, watermelon radishes, and now kohlrabi — so good!

As I noted above, I first tasted this harissa at a potluck several weeks ago. Jodi from What's Cooking Good Lo