This is a great pasta dish to serve for company. Chances are good that you'll find the Asian ingredients- increasingly carried by everyday food shops-at...
Author: Ruth Reichl
Beef fondue is the true fondue Bourguignonne, and our point of departure for all other fried fondues. Beef tenderloin is the best choice, but be sure to...
Author: Rick Rodgers
The word sofrito appears in many Tuscan and Spanish recipes. Sofrito is a seasoning sauce made from tomatoes, onions, peppers, carrots, garlic and fresh...
Author: Cindy Barbieri
This beautiful citrus salad is so light and refreshing, it's almost a palate cleanser. I've served it at fancy dinner parties and at school with equal...
Author: Robert W. Surles
Along with tuna, swordfish is probably the preeminent grilling fish, because the tight texture of its flesh approximates that of meat. Swordfish freezes...
Author: Christopher Schlesinger, John Willoughby
Use these ingredients for preparing a basic challah dough by hand, by mixer, or by food processor, following the methods described below.
Author: Faye Levy
This strong broth is a great flavor booster for Asian-style vegetable soups, and is also pleasing eaten on its own. Vary it by using any of the embellishments...
Author: Nava Atlas
Editor's Note: This simple recipe for a clear, sugar glaze is ideal for just about any kind of dessert. Simple and easy to make, this glaze can be...
Author: Flo Braker
In culinary school, I learned the term Mother Sauce, which refers to a sauce that is the base for other sauces. When I opened Rocco's and was developing...
Author: Rocco DiSpirito
I didn't know that Halloween was such a big holiday until I came to the States. Now, I'm the first to put on a costume and engage in holiday mischief!...
Author: Judith Choate, Jacques Torres
In a 2-quart saucepan over medium heat, melt the butter. Add the sugar, brandy, cinnamon, and salt and whisk to combine. Cook at a simmer, whisking, until...
Author: Liana Krissoff
I call this Seaside Salad simply because it reminds me of all the wonderful little dishes of marinated antipasti I have enjoyed over the years in towns...
Author: Domenica Marchetti
We love wrapping pitted green or black olives-or better yet, a combination-in premade puff pastry. The buttery dough envelops the salty; meaty olives to...
Author: Jonathan King, Jim Stott, Kathy Gunst
Adding the asparagus to an otherwise traditional recipe really jazzes it up in both flavor and presentation.
Author: Phillis Carey
Honeycombed Belgian waffles make a dramatic cushion for a medley of strawberries, raspberries, and whipped cream. Most any waffle recipe works well in...
Author: Lou Seibert Pappas
In the fall, when the frost is threatening to make off with your last not-yet-ripe tomatoes, pick them like mad, then make this riff on pork chile verde....
Author: Scott Daigre, Jenn Garbee
Place all the ingredients except the brown sugar and vinegar in a large nonreactive stockpot and bring to a boil over high heat.
Author: Christopher Idone
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo, and I can't blame 'em-it's one of...
Author: Dave Lieberman
Blanch your beans beforehand and this delicious dish can be prepared in less than 10 minutes. Substitute other vegetables--asparagus, cauliflower, fresh...
Author: James DeWan, Chicago Tribune
Delicate angel hair pasta demands a light and elegant sauce, such as this simple white wine mixture flecked with bits of fresh tomato and basil. It's a...
Author: Rosie Daley
Caponata is a Sicilian dish whose main ingredient is eggplant. I've substituted artichoke hearts and added capers. Partner this with Red Lettuce with Honey-Maple...
Author: Robin Miller
This is the recipe I'm most likely to make at home if I have guests. My friends love it because it's a medley of flavors: fresh, tart, salty, and garlicky....
Author: Robert W. Surles
In general "giblets" refers to all the loose parts-the neck, heart, liver, and gizzard of poultry. A broth made of giblets and vegetables will add richness...
Author: Marion Cunningham
This simple, soothing soup recalls a comfort soup from my childhood. It proves that winter soups need not always be thick to provide a sense of warmth....
Author: Nava Atlas
I love risotto for its creaminess-but not on a weeknight. It just doesn't work unless you stand over it like a schoolmarm. Orzo, on the other hand, is...
Author: Sara Moulton
This easy dish makes a great side for a quick lunch or dinner and is elegant enough to serve for a special occasion.
Author: Sara Foster
Citrus-flavored marmalade is a fine accompaniment to pork. Use with either pork roast or tenderloin. With tenderloin, brush it on before roasting. With...
Author: Margaret Howard
This recipe is a lifer. I've been making it for more than 20 years, and every time I try to file it away, someone inevitably comes along asking for it....
Author: Suzanne Goin
Prepare the soufflé: Preheat the oven to 350°F.
Author: Christopher Idone
I love the robust flavors in this traditional Mexican dish, which is perfect for a casual evening with friends. Add the chipotle pepper if you like heat...
Author: Judith Finlayson
Arrange your oven rack to be 4 inches from the broiler. Preheat the broiler. Place fillets in a buttered 9 x 13-inch glass baking dish; brush the fish...
Author: Debbie Gore
This recipe has a unique flavor and goes well served over fresh rice or noodles.
Author: Katie Chin, Leeann Chin
This strong, comforting peasant soup relies on great homemade chicken stock for a good solid foundation. It makes an excellent starter for an elegant dinner...
Author: Mary Sue Milliken, Susan Feniger
I learned to love sticky pudding during a highly enjoyable trip to Scotland, where almost every menu featured the warm dessert of gooey cake and sauce....
Author: Rick Rodgers
Through this dish, I've discovered that many people who think they don't like Brussels sprouts turn out to be wrong. The trick is to slice the sprouts...
Author: Mollie Katzen
Bet you didn't know that the banquet burger began life in Toronto, Canada! Invented by restaurant owner Francis Deck and originally dubbed the Forest Hill...
Author: Kathleen Sloan-McIntosh
Harvesting zucchini blossoms is a great way of controlling the amount of summer squash in the garden, and my local farm stands always have piles of them...
Author: Rick Rodgers
Pomegranate juice is now readily available in groceries. But it is almost just as easy to buy some large dark red heavy pomegranates and juice them yourself,...
Author: Barbara Kafka
Twelve cookies, one pound of chocolate chips-sounds like a good ratio to me. For these cookies, some of the chocolate chips are melted and mixed into the...
Author: Elinor Klivans
The Automat's macaroni and cheese was at one time the whole city's soul food, a comfort to us all. This recipe comes from the files of the New York Daily...
Author: Arthur Schwartz
It's pretty difficult to go through summer without at least one cookout with sizzling burgers hot from the grill. There's nothing wrong with the all-American...
Author: Rick Rodgers
Author: Christopher Idone
Baking fish fillets en papillote (that is, wrapped in an envelope-like package) holds in flavor and moisture. This technique usually calls for parchment...
Author: Art Smith
Even those in the anti-white-chocolate party go for this: all the white chocolate does is cut through the necessary bitterness of the coffee (effortlessly...
Author: Nigella Lawson
Shrimp salads roam the globe in appeal. This one glistens with sharp and smart tastes from the far shores of the Pacific.
Author: Cheryl Jamison, Bill Jamison
Usually when we stuff a chicken or a turkey for a special occasion like Sunday dinner or Thanksgiving, we spoon the stuffing into the cavity of a big bird....
Author: Marion Cunningham
Simplicity itself-and you can either grill or broil these zesty skewered scallops. Be sure to let them marinate for at least a couple of hours to develop...
Author: Fran McCullough