What you can do with a block of cream cheese is remarkable, and it doesn’t always involve bagels. You can use this common refrigerator resident for a multitude of recipes, from tasty taco dip to frosting. But one found on the authentic PHILADELPHIA Cream Cheese website in particular stands out: White Chocolate-Raspberry Cheesecake Bars. These tasty morsels are so good, your friends will be surprised it isn’t your mother’s long-lost recipe.
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5

St. Louis Ribs
These St. Louis-style ribs from John Rivers’The Southern Cowboy Cookbook are basted with apple juice for lightly sweet, smoky, tender ribs.This recipe is courtesy of John Rivers and the 4 Rivers Smokehouse team.
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4.5

poached salmon
For maximum flavor, we cook the salmon in the time-honored way, by poaching it gently in well-salted boiling water. Better still, use sea water if you are close to the coast.Check out these Lessons in Irish Cooking.Click here for more salmon recipes.
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4.333335

Sichuan Dry-Fried String Bean
String beans are loved by many people because they are healthy and delicious.  Like all legumes string beans are rich in protein and fiber and low in fat. String beans can be prepared in many different ways but for me there is no better string bean dish than the popular Sichuan dish called Dry-Fried String Beans. Known for its great flavor and outstanding texture, Dry-Fried String Beans is arguably one of most well known Chinese string bean dishes served in virtually every Chinese restaurants ranging from takeout joints to high end places. Traditionally, the string beans are first deep fried to seal the natural flavor. Then they are cooked using a special technique called dry-frying – a frying technical that involves high heat, and little to no liquid. The technique is the key behind that famous slightly crunch outside but soft inside texture. Follow this recipe to create your own authentic Dry-Fried String Beans.
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4.25

Ceviche de Aguja with Ginger and Mezcal
The earthy, smoky flavor of the mezcal sets up both the sharpness of the citrus in the marinade and the fattiness of the avocado. When shopping for marlin, look for a lean fillet with no fatty layers between the muscle—that fat is too chewy for a ceviche. If you can’t find lean marlin, ask for lean swordfish. If the only marlin (or swordfish) at the fish market is fatty, then don’t make ceviche: those cuts are best roasted in the oven.Excerpted from Hartwood by Eric Werner and Mya Henry with Christine Mulke and Oliver Strand (Artisan Books). Copyright © 2015.
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4

Jicama Salad with Mint Crema
When we inspected the plot where we would build the restaurant, we found a twenty-foot-long jicama vine growing wild. It was insane. The vine was so large it was taking over entire trees.Jicama is starchy and crisp and completely refreshing. Imagine crossing a potato, an apple, and a cucumber without the seeds. Jicama is almost entirely water by weight, so when you shop for it, look for the firmest and heaviest. You want the skin to be tight, not wrinkled.We garnish this salad with Prickly Pear Preserves, but you could use a handful of ripe watermelon cubes instead. And, yes, the mint crema recipe makes double what you’ll need, but we promise you’ll want to make this salad again.Excerpted from Hartwood by Eric Werner and Mya Henry with Christine Mulke and Oliver Strand (Artisan Books). Copyright © 2015.
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4

As winter sunlight dwindels and tempaeratures plummet, only the most savory, falling-off-the-bone-iest meaty comfort dishes will do and hey, let's douse it in red wine for good measure.  Executive Chef Matthew Tropeano of Pain D'Avignon in Hyannis shares his favorite hearty winter recipe from the heart of Cape Cod.  Part French bistro, part European bakery, Pain D'Avignon caters to the Cape locals during the chilly winter when the summer tourists are nowhere to be seen.
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4

"This tart is a favorite dessert at Jacques Pépin’s house. You can make it with any seasonal fruit, such as rhubarb, peaches, cherries, apricots or apples. The dough is buttery, flaky and very forgiving. And it comes together in 10 seconds in a food processor." — FOOD & WINE Magazine; recipe contributed by Jacques Pépin
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4

Give the season's favorite vegetable a Mexican twist with this savory picadillo recipe by Aarón Sanchez. 
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4

PHILADELPHIA Cream Cheese Cookie Butter Cheesecake
Put a spin on the classic holiday cheesecake with the cookie butter cheesecake, it’s bound to be a crowd pleaser. 
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4

Celery Root Purée with Spiced Cauliflower and Quail Eggs
Ras al hanout is a North African blend of sweet and hot spices, finely ground. There’s no definitive list of the spices that are combined—hoanout means “shop” in Arabic, and every shop has its own “top-of-the-shop” variety—but it usually includes ginger, cardamom, allspice, nutmeg, cloves, black pepper, and cinnamon. Ready-made varieties are widely available and generally fine, but feel free to add to them for your own top-of-the-shop creation. We find that we often need to add a bit more cinnamon when using ready-made varieties.The celery root puree works well as an alternative to hummus. If you want to make just this to snack on before a meal. With the additional elements, though, it’s a substantial starter or even a little meal in itself, served with some warm crusty bread or white pita.We like to fry the eggs here—the crispy edges of a fried egg work particularly well with the puree—but soft-boiled also works, if you prefer.As with many of the dishes in this book, the main elements here can be made in advance, ready to be pu together just before serving and, in this case, before the eggs are cooked. If you make the puree the day before, just cover it with plastic wrap—actually touching the surface of the puree—to prevent its forming a skin. IT’s better at room temperature rather than fridge cold, so bring it out of the fridge at least half an hour before serving.Reprinted with permission from NOPI by Yotam Ottolenghi and Ramael Scully, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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4

Apricot-Glazed Turkey and Sweet Potatoes
Are you in a pinch, or maybe just not expecting too many guests? Try this quicker, easier alternative to roasting a whole bird. This recipe is also delicious with orange marmalade instead of the apricot preserves.
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2