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
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...
Mandelbrot bring back memories of my grandmother, Goldie Kahn, who used to dip them in her tea-my favorite way to enjoy them today. Mandelbrot, also spelled...
Author: Faye Levy
Cantaloupe wrapped in prosciutto has long been a favorite Italian antipasto. So I decided to combine it with risotto, another Italian perennial. The first...
Author: Ludovic Lefebvre
Salt cod is expensive. This salad is a good way to use trimmings from a whole boneless or bone-in side of baccalà you bought to make the Marechiara. If...
Author: Lidia Bastianich
Author: Debbie Gore
This shortbread has a distinctly nutty flavor with melt-in-your-mouth crispiness. The cookies have a very small proportion of sugar and no eggs or leavening...
Author: Kate Zuckerman
Author: Carla Snyder, Meredith Deeds
Because salmon is so easy to cook at home, I almost never order it in restaurants. I can poach it in white or red wine and make a sauce by adding some...
Author: Joyce Goldstein
In a skillet, heat sesame oil and sauté raisins, stirring frequently. Remove with a slotted spoon, and set aside in a small bowl. Quickly sauté sunflower...
Author: Sharon Lebewohl
According to Sardinian writer Fernando Pilla, this dish predates the appearance of tomatoes in italy. Tomatoes were considered poisonous by the Europeans...
Author: Julia della Croce
Paige Denison is known as the "Cobbler Queen" on the Adamah Ranch cook-off team. She makes a lattice-crust peach cobbler that may not be historically accurate,...
Author: Robb Walsh
Guinea hens aren't quite as meaty as chickens, but their flesh is far more flavorful.
Author: Christopher Hirsheimer, Peggy Knickerbocker
In the American South cornmeal is often used to coat oysters, catfish, and chicken before frying them, but this dish, with its crunchy exterior and red-ripe,...
Author: Brigit Binns
Editor's Note: If you are looking for a decadent breakfast recipe, look no further than this Cinnamon & Caramel Pull-Apart Loaf. We have long loved...
Author: Yvette van Boven
Just a few ingredients and a variety of condiments bring this chicken curry to the table. Serve with steamed rice. This is based on one of our favorite...
Author: Sharon Kramis, Julie Kramis Hearne
This gravy can be made while the turkey roasts. If chanterelle mushrooms are not available, substitute other fresh wild mushrooms, use cremini mushrooms,...
Author: Diane Morgan
When dinner needs to be on the table fast, you can rely on this colorful and flavorful dish. You have the option of spooning the shrimp onto a bed of rice...
Author: Leslie Revsin
Baked in a cast-iron skillet, this is a real pan "cake." At the Bakery, we prepare it in the wood-fired oven, where it puffs up to an inch thick in just...
Author: Michelle Rizzolo, Philip Wojtowicz , Michael Gilson
This is a simple and delicious way to cook salmon that requires very little hands-on time. To truly make it a meal in a hurry, plan ahead and marinate...
Author: Ying Chang Compestine
There are probably as many variations of pasta primavera as there are cooks and vegetables. This version uses almost all spring vegetables, so it is probably...
Author: Marie Simmons
This is sumptuous and extremely easy. The meat is cooked very slowly for a long time until it is meltingly tender and you can pull the meat off the bones...
Author: Claudia Roden
Quick, light, delicious-a spring supper in thirty minutes, including chopping and peeling. I add a little pasta to the pan stew to give it substance. You...
Author: Michael Chiarello
We have kept this dish on the menu every day since we opened. We vary the accompaniment sometimes, according to what's available, adding slices of ripe...
Author: Alice Waters
Fresh herbs, a touch of lemon, and a sprinkling of ricotta salata cheese enhance the delicate flavor of salmon, making this dish not only outstanding and...
Author: Diane Morgan
This came about the way most of my favorite food has come about, by greedy opportunism. I had some cold chicken in the refrigerator, a huge bunch of parsley...
Author: Nigella Lawson
In their prime, Brussels sprouts are incredibly buttery, sweet, and tender -high on my list of favorite vegetables. However; they really must be served...
Author: Mollie Katzen
Roasted vegetables, cucumbers, rosemary. and olive oil are typical ingredients in Armenian cuisine, but then many countries of the Near East and Mediterranean...
Author: Moosewood Collective
The cooking of Kerala is varied and open to outside influence. This is a not unusual combination of north and south Indian cooking. The recipe is based...
Author: Andreas Viestad
Think of parsley as a vegetable, not just a limp garnish on the side of your plate. This bright green, lemony salad gives a fresh-tasting lift to the grilled...
Author: Tom Douglas
These rustic yet elegant mouthfuls are a dessert version of a popular hors d'oeuvre. A sugared crisp polenta base supports a dollop of mascarpone, fresh...
Author: Regan Daley
I adore breakfast for dinner. Particularly when it's creamy, cheesy grits topped with smoky barbecued shrimp and a just barely runny egg yolk.
Author: Lara Ferroni
Author: Debbie Gore
For a festive meal, serve this soup as a main course for a light supper or lunch on a chilly autumn day. The heavy, dense flesh of the pumpkin helps it...
Author: Christopher Hirsheimer, Peggy Knickerbocker
I grew up not far from Castroville, known as the Artichoke Capital of the World. I well remember weekend morning rides along the California coast when...
Author: Rick Rodgers
"Aïoli epitomizes the heat, the power, and the joy of the Provençal sun, but it has another virtue-if drives away files." -Frédéric Mistral, Provençal...
Author: Patricia Wells
One day, an old friend of my mother's from Palermo in Sicily came to visit. We knew her as Zia Millie, though she was not really an aunt. She offered to...
Author: Michele Scicolone
Place the corn cobs in a soup kettle. Add the milk and chicken stock. Bring to a boil and simmer for 1 hour.
Author: Christopher Idone
A tradition in Sicily where eggplant is ubiquitous, caponata is an incredibly versatile vegetable dish and perhaps the finest example of Italian antipasti....
Author: Kathleen Sloan-McIntosh
These pastries are the blueprint for the classic Italian rum cake. As a child it wasn't my favorite, but now I savor every morsel of the rum-soaked sponge...
Author: Maria Bruscino Sanchez
Pat halibut dry and season with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking,...
Author: Ruth Reichl
Some things are pretty much perfect just the way they are, and as far as I am concerned, strawberry shortcakes are one of those things. I am all for progress...
Author: Regan Daley
Beef brisket is another cold-weather comfort food that nearly everyone loves. Here it gets its great taste from slow cooking a day or two before serving,...
Author: Barbara Scott-Goodman
Sausages have always played a big role in Italian-American cuisine, mostly because they were an easy way for Italian immigrants to duplicate and recapture...
Author: Lidia Bastianich
This classic presentation of one of Ireland's most emblematic meats is served by Kay Harte at her indispensible Farmgate Café, overlooking the daily bustle...
Author: Colman Andrews
It is not always possible to buy fresh squid that have been left uncleaned, with their ink sacs intact. However, you can buy squid ink separately, in a...
Author: valentina sforza
The smoky heat of the chipotles adds a spark to the hearty goodness of black beans. Pumpkin or any winter squash is a wonderful complement to black beans....
Author: Jane Butel
This tart filling combines three of my favorite ingredients: brown butter, crème fraîche, and almond paste. Together with a few eggs, sugar, and flour,...
Author: Kate Zuckerman
Tagine, the name of both the cooking vessel and the national dish of Morocco, is typically a stew with vegetables and spices, served with couscous. The...
Author: Mark Bittman