Author: Adel Chagar
Author: Ian Knauer
If you can't find yuzu kosho, combine 1 1/2 tsp. lemon juice, 1/2 tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.
Author: Zach Pollack
From here grow all other vinaigrettes. Use your instincts to vary the basic recipe. My everyday dressing almost always includes a bit of mustard which helps emulsify the dressing while adding tang.
Author: Mark Bittman
Author: Charlie Palmer
Author: Kate Fogarty
One simple master dinner roll recipe proves endlessly changeable-feel free to think of the five variations (Shallot-Cheddar, Olive-Thyme, Garlic-Dill, Everything Bagel, and Black Pepper-Rosemary) as merely...
Author: Sam Worley
Author: Lillian Chou
Author: Paul Grimes
Author: Jill Norman
Vegetarians deserve a showstopping centerpiece for their main course, too, and this burnished pumpkin, filled with a fragrant stew, will have even meat eaters saying, "Who needs a turkey?" Root vegetables,...
Author: Ruth Cousineau
Author: Scott DeSimon
Author: Jeanne Thiel Kelley
Author: Maggie Ruggiero
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture...
Author: David Tanis
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too...
Author: Claire Saffitz