Author: Kemp Minifie
Fegato alla Veneziana. The keys to success with this classic Venetian dish are to slice the liver and onions very thin and to work rapidly to avoid overcooking....
Mixed Green Salad with Tarragon Vinaigrette
Author: Melissa Roberts
Author: Ruth Cousineau
Author: Ruth Cousineau
Corn Chowder adapted from Suzanne Fine, Regional Cuisine
Sticky Rice with Mango
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Author: Maggie Ruggiero
The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for...
Author: Paul Grimes
Author: Ruth Cousineau
An easy Mai Tai cocktail recipe
Author: Martha A. Rau
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken...
Za'atar, the Middle Eastern spice mixture is so delicious we suggest doubling the recipe and using the extra for a snack: Dunk some bread (such as pita)...
This is the ultimate turkey lover's turkey-no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great...
Author: David Wells
Author: Faith Heller Willinger
Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory-and fresh mint seconds the motion. "Once...
Author: Scott Peacock
Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar...
Author: Ian Knauer
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender...
Author: Ruth Cousineau
An easy Sausage and White Bean Cassoulet that can be prepared in 45 minutes or less.