At 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.
It'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.
Home for lunch? Looking for a quick and delicious dinner? Take inspiration from this simple salad, with smoked cheese, crispy croutons, and chopped chorizo tossed with kale and vegetables.
Country 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.
Are you ever stuck with too much leftover quinoa? These tasty little cakes will have everyone going back for seconds.
Leeks, potatoes, and frozen green peas quickly cook into a creamy, hearty soup that tastes like spring.
Planning 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.
Take 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.
April is Grilled Cheese Month. Liven up an ordinary grilled cheese with spicy sprouts and a creamy avocado spread.
The dish that set Julia Child on her culinary path was a sole meunière tasted in Rouen, France. Its perfection lies in its simplicity and should be a staple in every home cook's repertoire.
Making your own breadcrumbs is both easy and thrifty, and doesn't have the added preservatives found in store-bought breadcrumbs.
Super 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.
Filled 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.
Pork 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 bánh mì sandwiches.
This vegan cookie made with fresh coconut and citrus juice keeps its promises to be delicious.
For 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.
Transform leftovers with fresh vegetables, swirl them together with a Parmesan and ricotta sauce, and serve on a bed of fresh pasta.
Herbed biscuits stand in for pie crust in this deconstructed chicken pot pie. Herbes de Provence and garlic give the American classic a French accent.