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
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
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
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
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
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
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
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
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
Adding the asparagus to an otherwise traditional recipe really jazzes it up in both flavor and presentation.
Author: Phillis Carey
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
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
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
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
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
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
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
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
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
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
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 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
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
Prepare the soufflé: Preheat the oven to 350°F.
Author: Christopher Idone
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
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
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
This recipe has a unique flavor and goes well served over fresh rice or noodles.
Author: Katie Chin, Leeann Chin
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
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
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
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
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
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
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
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
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
Author: Christopher Idone
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
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
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
Warm, savory stuffed mushrooms are one of those things people can't get enough of. And a large portabella makes a perfectly sized appetizer for one. But...
Rabbit, with its delicious and tender meat, is commonly found in paellas. The artichokes and red peppers help weave an earthiness into the dish. To heighten...
Author: Jeff Koehler
Author: Debbie Gore