All Food
Raspberry coconut layer barsThese delicious bar cookies are layers of graham cracker, coconut, sweetened condensed milk, raspberry jam, almonds, and chocolate.
Cookbook review: How to Boil an EggAt first glance, 'How to Boil an Egg' by Rose Carrarini seems simple, but the cookbook is packed with sophisticated and unusual recipes. It's also beautifully illustrated by award-winning botanical artist Fiona Strickland.
Carrot and cucumber veggie noodle salad with cilantro hemp pestoIt's time to start thinking about fresh veggies and salads again. Use a madoline or a julienne peeler to make noodles out of carrots and cucumbers, and then dress them up with all kinds of toppings.
Kale salad with crispy chorizoHome for lunch? Looking for a quick and delicious dinner? Take inspiration from this simple salad, with smoked cheese, crispy聽croutons, and chopped chorizo tossed with kale and vegetables.聽
Country Captain with coconut riceCountry Captain is an old Southern recipe inspired by the Indian spice trade. Serve up slow-cooked chicken pieces flavored with spices and veggies, next to a pile of sweet coconut rice.
Meatless Monday: Curried quinoa cakes with spinachAre you ever stuck with too much leftover quinoa? These tasty little cakes will have everyone going back for seconds.
Creamy green pea and potato soup offers hope, comfortLeeks, potatoes, and frozen green peas quickly cook into a creamy, hearty soup that tastes like spring.
Crab cake bites and bacon fried pecans: Two do-ahead appetizersPlanning a party? Try these two easy appetizer ideas that can be prepped ahead of time. Top mini crab cakes with a tangy, creamy artichoke tartar sauce, and toss toasted pecans with bacon bits.
Oreo cupcakes with cream cheese frostingTake everyone's favorite milk and cookie combo to the next level with these Oreo cupcakes. Iced with a cream cheese frosting and topped with crumbled cookies, they're something special.
Avocado and alfalfa sprouts grilled cheeseApril is Grilled Cheese Month. Liven up an ordinary grilled cheese with spicy sprouts and a creamy avocado spread.
Julia Child's sole meuniereThe dish that set Julia Child on her culinary path was a sole meuni猫re tasted in Rouen, France. Its perfection lies in its simplicity and should be a staple in every home cook's repertoire.
How to make breadcrumbsMaking your own breadcrumbs is both easy and thrifty, and doesn't have the added preservatives found in store-bought breadcrumbs.
Pasta with pea pesto and simple salt and pepper chickenSuper simple, and doable even without a food processor, this pesto comes together with ingredients you're likely to have on-hand. Pair it with a quick chicken dish or tiny meatballs.
Lavish lemon cakeFilled with lemon curd, topped with a sweet lemony glaze, and decorated with lemon drops, this lemon bundt cake is tart and sweet and full of flavor from top to bottom.聽
B谩nh Meatloaf: A Vietnamese sandwich gets an American makeoverPork and beef meatloaf is flavored with basil, scallions, garlic, and Chinese five-spice powder. Top it with pickled carrots and daikon and then serve with baguette slices for this American take on Vietnamese b谩nh m矛 sandwiches.
Final four fan recipes: Michigan vs. Louisville Tonight's NCAA championship with Michigan vs. Louisville promises to be an exciting match. Root for your favorite team with these regionally inspired dishes.
Meatless Monday: Vegan mandarin coconut cookiesThis vegan cookie made with fresh coconut and citrus juice keeps its promises to be delicious.
Michelle Obama invites kids to submit recipes for a state dinnerFor the second Kids' State Dinner to be held in the summer of 2013, Michelle Obama and others invite American schoolchildren to submit healthy recipes to be served at the dinner.
Pasta with ham and mushrooms in a creamy ricotta sauceTransform leftovers with fresh vegetables, swirl them together with a Parmesan and ricotta sauce, and serve on a bed of fresh pasta.
Deconstructed chicken pot pieHerbed biscuits stand in for pie crust in this deconstructed chicken pot pie. Herbes de Provence and garlic give the American classic a French accent.
