Foods by "Anniversary" category| Page 1

Honey Roasted Chicken with Lemon and Tarragon

Lobster Crisps in Champagne Dill Sauce

Roast Five Spice Duck with Honeyed Mango Chutney Sauce

Author: Duy Pham

Steaks with Blue Cheese and Toasted Walnut Butter

Rack of Lamb with Red Currant Wine Sauce

Cornmeal Buttermilk Pancakes

Orange Coeurs à la Crème with Strawberry Raspberry Sauce

Baked Salmon Stuffed with Mascarpone Spinach

Pan Seared Halibut with White Asparagus Risotto and Pea Purée

Roasted Beet Soup with Crème Fraîche

What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted...

Short Ribs Provençale with Crème Fraîche Mashed Potatoes

Bittersweet Chocolate Mousse in Phyllo with Raspberry Sauce

Caramel Cognac Fondue

Red Potatoes with Olives, Feta and Mint

Maple Pumpkin Pots de Crème

Serve this perfect fall dessert after a dinner of roast pork tenderloin.

Roast Game Hens with Pineapple Glaze

Author: Janis Gavin

Mexican Chocolate Soufflé Cakes

Chocolate Fudge with Bourbon Sugar

The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

Author: William Werner

Veal Prince Orloff

Cacio e Pepe

If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for...

Author: Oliver Strand

Roast Cornish Game Hen with Spring Vegetables

Three Cheese Fondue with Champagne

Steak with Shallot Merlot Sauce

Author: Tony Nogales

Marshmallow Creme Hot Fudge Sundaes

Author: Bon Appétit Test Kitchen

Easy Osso Buco

Glazed Chocolate Cake with Sprinkles

Author: Lillian Chou

Steak au Poivre with Dijon Cream Sauce

Coffee Souffles with Mocha Sauce

Chocolate Frangelico Crème Anglaise Coupes with Fresh Raspberries

Crisp Roast Duck

A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the...

Author: Lillian Chou