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"Carbonnade à La Flamande" Short Ribs

(Bon Appétit, May, 2010)

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7-Layer Sliders

(Every Day with Rachael Ray, September, 2008)

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A Better Burger

(Every Day with Rachael Ray, June, 2010)

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Aïoli

(Saveur, May, 2010)

Use a pale-golden oil to make this silky, garlic-spiced mayonnaise.
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Aioli

(Martha Stewart Living, June, 2012)

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Allioli

(Sunset, June, 2010)

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Almost Classic Pork Fried Rice

(Cooking Light, January, 2011)

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Almost-Instant Hot Kimchi

(Food & Wine, December, 2011)

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Amalfi Calamari Pasta

(Bon Appétit, January, 2011)

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Amaro-Spiked Amaretti Cookies

(Food & Wine, December, 2011)

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Anchoiade

(Martha Stewart Living, June, 2012)

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Anchovy Butter

(Bon Appétit, July, 2011)

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Anchovy Dip

(Everyday Food, April, 2012)

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Anchovy Fries With Smoked Paprika Aioli

(Sunset, September, 2011)

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Apple Brown Betty

(Southern Living, September, 2011)

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Apple Coleslaw

(Southern Living, September, 2011)

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Apple-Butterscotch Brownies

(Southern Living, September, 2011)

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Apricot Liqueur

(La Cucina Italiana, August, 2011)

liquore di albicocche
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Apricot-Ginger Bellinis

(Cooking Light, March, 2010)

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Artichoke and Goat Cheese Strata

(Cooking Light, March, 2011)

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Artichoke Bottoms with Shrimp, Lemon Butter, and Herbed Breadcrumbs

(Fine Cooking, April/May, 2010)

These stuffed artichoke bottoms are impressive appetizers but also make an elegant main course for two.
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Artichoke Bruschetta

(Sunset, January, 2012)

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Artichoke, Leek, and Taleggio Frittata

(Fine Cooking, April/May, 2010)

Taleggio is a semisoft Italian cheese. Look for it in well-stocked supermarkets and specialty stores.
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Artichoke, Spinach, and White Bean Dip

(Cooking Light, April, 2011)

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Artichokes With Garlic-Thyme Mayonnaise

(Sunset, April, 2010)

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