We've run at least a dozen different recipes for steak au poivre since our first one, in 1953 - and there's a reason why, even after we started adorning...
A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
A quick fry of soft-shelled crabs gets topped with brown butter and parsley.
Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. Here, tender lumps of sweet crab are seasoned (in the manner...
Author: Alexis Touchet
This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle Mushrooms to...
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min...
Author: Gina Marie Miraglia Eriquez
Author: Bruce Cost
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
With just 4 ingredients, this potato casserole recipe will be a go-to side dish for any meal.
Author: Edna Lewis
For this recipe, the people of the Aeolian Islands use totani (flying squid). The recipe works just as well with squid found in the U.S. Since squid is...
Author: Melissa Roberts
Author: Lillian Chou
In Austria, warming bowls of goulash soup are served in all kinds of establishments - from quick-service restaurants along the Autobahn to Vienna's elegant...
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman