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To add her spin to the popular British confection known as Millionaire's Shortbread, pastry chef Jennifer Yee sprinkl...

Garlicky, spicy and delicious, this quick kimchi combines crunchy bok choy and tender napa cabbage for an interesting...

The smart idea here: adding fragrant, smoky-flavored Lapsang souchong tea to the buttery crust, which is filled with ...

Miso soup gets re-imagined by blogger Heidi Swanson, who adds earthy, brilliant yellow turmeric for additional flavor...

The unexpected topping of sautéed ground beef and pine nuts adds texture and deep flavor to this extra-creamy ch...

Curtis Stone uses kale and walnuts to flavor his lemony pasta, but the surprise ingredient is fresh, bright basil, wh...

This crisp, tangy and colorful condiment requires no cooking whatsoever, but you do have to wait a week while the veg...

The double dose of lemon in these simple, delicious British puddings gives them an extra hit of delicious tangy flavo...

Curtis Stone says his love for cooking began with his granny's fudge. If there wasn't any in the fridge waiting for h...

Celebrity chef Curtis Stone makes his delicious pasta sauce by braising duck legs in white wine with dried porcini, p...

The addition of almond meal in these sweet-and-tart raspberry bars makes them super-tender and addictive. Slideshow...

The secret to these luscious meatballs is using ground beef that has a fairly high fat content and mixing it with fre...

These currant-cardamom oatmeal cookies are a mash-up of traditional oatmeal cookies and crispy tuiles, with nicely br...

This velvety soup gets intense flavor from cumin and sweetness from caramelized onions. Toasted bread torn into piece...

Chef Ryan Cantwell serves this creamy, tangy dressing tossed with a salad of Sweet Little Gem lettuce, shaved radishe...

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