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The smart trick here is using prepared ingredients to compose this tangy icebox cake. Slideshow: More Cheesecake Rec...

Jacques Pépin cleverly uses strawberry jam and black currant liqueur to sweeten this dessert. He stirs them into...

This multipurpose dressing makes a perfect dip for crudités and a great go-with for grilled steak, or swap it fo...

To capture the authentic flavors of a real clambake, the whizzes at the ChefSteps cooks’ collective created a version...

"Everyone should be eating more beans," chef Dan Barber says. They are miracle workers on a farm because they "fix" ...

Finally, a granola that's not too sweet: This one, from Zoe Nathan, is toasty and crisp, brimming with nuts, dried fr...

Chef Dan Barber mixes turnip greens with mint and parsley to make his sensational salsa verde. Slideshow: Salsa Recipes

Greg Denton and Gabrielle Quiñónez Denton, both Best New Chefs 2014, serve their onion-marinated skirt ste...

Chef Hugh Acheson combines sweet, salty, spicy and tangy flavors in this exceptional summer tomato salad, tossing pea...

Fresh apricots become a tangy fruit butter that’s perfect with fresh ricotta and crackers or simple buttered toast. ...

This not-so-heavy take on the Midwest’s iceberg wedge salad features a creamy French-style dressing with roasted toma...

These fast hoagies from F&W's Kay Chun are based on Korean bulgogi—grilled marinated beef. Chun tosses steak, pep...

These spiced-just-right oatmeal cookies are the perfect texture for ice cream sandwiches—chewy and soft. Slideshow: ...

This classic coleslaw dressed with mayo and sour cream is excellent on its own or piled onto pulled pork, brisket or ...

Smashing ripe avocado with olive oil, lemon juice, honey and garlic creates a fantastic, creamy dressing for this hea...

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