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October 2015 - Page 3 of 7

  • Recipe

    Roasted Potatoes with Crispy Rosemary and Oregano

    These simple roasted potatoes are just as well-suited for a weeknight dinner as a holiday roast.

  • Recipe

    Bulgur with Mushrooms and Cashews

  • Recipe

    Roast Chicken with Chickpeas

    Crisp-skinned bone-in chicken thighs braise in a stew of fragrant Indian spices, onion, and chickpeas, each flavoring the other, in this simple and satisfying main course.

  • Recipe

    Super Simple Cucumber Salad

    This salad is excellent served grilled kebabs or lamb, or with the roasted salmon with dill cream.

  • Recipe

    Roast Salmon with Dill Cream and Rye Crumbs

    The salmon and dill sauce are delicious, but what makes this dish truly outstanding are the toasted, seasoned rye breadcrumbs that top the fish, acting as a sort of savory…

  • Recipe

    Broiled Flank Steak and Scallions

    If you like beef negimaki, the classic Japanese appetizer of strips of teriyaki-flavored beef rolled around scallions, you’ll love this. It delivers the same great flavor, but as a much-easier-to-make…

  • Recipe

    Islas Flotantes

    In this tropical rendition of the classic French dessert île flottante (floating island), meringues are poached in a mixture of coconut milk and puréed fruit, instead of the traditional custard.

  • Recipe

    Dukkah-Spiced Popcorn

    Dukkah, also spelled duqqa, is an Egyptian nut, seed, and spice mixture used to season everything from yogurt dips to grilled meats; warm popcorn really brings out its fragrant, nutty…

  • Recipe

    Truffle & Parmesan Popcorn

    It’s almost impossible to resist the scent of truffle. Bring out a bowl of this at a party, and watch your guests come running.

  • Recipe

    Cinnamon Toast Popcorn

    Tossed with toasty brown butter and cinnamon sugar, this popcorn is slightly sweet and super delicious. Adding milk powder to the melting butter creates brown bits for even more flavor.