A classic Minestrone recipe.
Author: Shelley Wiseman
Author: David Wells
An easy Honey-Glazed Pecans recipe.
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come...
Author: Paul Grimes
Grilled Tuna Salade Niçoise
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention...
This empanada dough recipe can be used to make any kind of empanada, including chicken empanadas, potato and chorizo empanadas, and more.
Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery...
Author: Alexis Touchet
This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream...
An easy Black Bean Soup recipe.
Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.
A quick and easy creamed onions recipe. Creamed onions are so delicious that you'll want to eat them year-round.
A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor.
Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly...
An easy recipe from Gourmet magazine that is one of Ruth Reichl's favorites.
Author: Paul Grimes
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My...
Author: Gina Marie Miraglia Eriquez
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
Author: Shelley Wiseman
An easy Curried Rice recipe
A crumbly slab of Cheddar is a centuries-old accompaniment to a slice of apple pie; it imparts character in a way that a scoop of ice cream can't hope...
Author: Paul Grimes
Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.
For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion...
Author: Tom Perini
An easy Curried Chicken Salad recipe
Author: Tony Kerum