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A sprinkle of flaky salt enhances the rich, sweet flavor of this rustic but elegant tart from designer and blogger At...

“Quinoa gives granola a nice little crunch,” says pastry chef Amanda Rockman. “It’s an unconventional crunch.” She se...

This fantastic breakfast bread pudding is a fun, all-in-one take on French toast with maple syrup and sausage. Melted...

Tagines are one-pot wonders: lots of ingredients but not so much work, and the stews always have layers of flavor. 
 ...

Cara Stadler flavors this Chinese stew with chiles, fresh ginger, spices and soy sauce. The red color comes from Shao...

Chef Jennifer Jasinski combines sweet-tart blood-orange juice with pine nuts and garlic for a quick and delicious sau...

Chef and TV personality Hugh Acheson uses miso to add umami to this hearty and exceptionally savory soup. Slideshow...

Inspired by his grandmother, chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mo...

This is Athena Calderone’s twist on tabbouleh, the parsley-heavy Middle Eastern bulgur salad. She’s added tangy, juic...

Kir Jensen makes her crisp and chewy gingersnap cookies with warming spices and fresh citrus, then sandwiches the coo...

Chef Gerard Craft’s lasagna is a bit of a project, but the result is over-the-top delicious. The delicate, egg-enrich...

Using a family rugelach recipe, chef Jenn Louis combines tart raspberry jam and crunchy almonds in a rich, flaky crea...

Jeni Britton Bauer uses pumpkin ice cream to flavor her terrific winter squash soup. Plus: More Soup Recipes

Star chef José Andrés makes a delicately light and sweet version of tres leches, the classic chilled cake s...

Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wi...

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