Author: Gianni Scappin
In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds...
There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then...
This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr
Author: Elizabeth Horton de Meza
Author: Lidian Long
Author: Joyce Goldstein
Author: Rick Tramonto
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets...
Author: Anna Stockwell
Author: Daryl Getman
A quick and easy Oatmeal Peanut Butter Chocolate Chip Cookie recipe
Author: Dr. José A. Bowen
Author: Gina Marie Miraglia Eriquez
Author: Sandy Krasner
An easy Red Lentil Dal recipe. This traditional Indian dish is usually served with basmati rice or Indian bread.
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
Author: Jennifer Wickes
An easy Sweet-Potato Latkes recipe
When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup. When I revisited her...
Author: Ina Garten
Author: Ian Knauer
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served over ice cream. This recipe is an accompaniment...
Author: Kris Wessel
Author: Edna Lewis
Author: Melissa Hamilton
Author: Fred Thompson
Author: Carol Hill
Author: Melissa Clark
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
Author: Oliver Strand
Author: Rochelle Palermo
Author: Victoria Granof
This tart-but-sweet butter brings an extra hue of cerulean to dusty-blue cornmeal pancakes, but it also happens to be our favorite butter for muffins or scones.
Author: Jesse Tyler Ferguson
Author: Kim Bartel
These boneless barbecue ribs are par-boiled to help them get tender, and then coated in tangy-sweet sauce and baked in the oven.
Author: Linda Kuipers
Author: Alison Roman