There's enough rosemary in this recipe to accent both the turkey and vegetables in the short time they roast. Serve with Mushroom Barley Pilaf.
Biting into cake that tastes like the classic sandwich combo is like hitting the cupcake jackpot. Cream cheese adds just enough tartness to the icing to offset the sweetness of the peanut butter. Omit the peanut butter for a nut-free, school-friendly treat.
Healthful brussels sprouts become an indulgent side dish with the simple addition of freshly shaved Parmesan cheese. Trim the sprouts to a uniform size to ensure they cook evenly.
A Canadian chef with Italian roots, Diana Bertuola modernizes classic gnocchi with roasted eggplant and toasted pine nuts, both classic ingredients from the Italian region of Veneto.
If you bake the stuffing in the squash, as we did for the cover photo, you can serve the beans alone in half of the sherry and soy dressing.
Clarified butter gives these cardamom-scented Middle Eastern cookies, sometimes known as “queen's bracelets,” a crispy texture.
Creaming butter and sugar is a popular task with junior cooks. Beating the butter and sugar thoroughly ensures a light cake, but as soon as the dry and liquid ingredients are added, the less stirring, the better. This tasty loaf, dotted throughout with raisins, is perfect for teatime.
This classic bread is the ultimate crunchy accompaniment to soups, stews or on its own slathered with butter.
Enjoy this earthy bread packed with flaxseeds, pepitas and caraway seeds with some butter or our gravlax.
