Author: Andrea Albin
A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
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
A quick fry of soft-shelled crabs gets topped with brown butter and parsley.
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...
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...
Author: Bruce Cost
Author: Gina Marie Miraglia Eriquez
With just 4 ingredients, this potato casserole recipe will be a go-to side dish for any meal.
Author: Edna Lewis
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.
Author: Lillian Chou
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
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...
Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding,...
Author: Ian Knauer
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