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
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
Author: Andrea Albin
Author: Melissa Roberts
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Author: Paul Grimes
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld...
Author: Maggie Ruggiero
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in...
Author: Ian Knauer
Author: Leslie Revsin
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
Spicy Cucumber-Avocado Soup
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: Elise Mitzel-Ulanoff
Author: Maggie Ruggiero
Author: Alexis Touchet
This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night...
Author: Lillian Chou
Author: Elizabeth Green
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth...
Author: Anna Maria Musco Dominici
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat...
Author: Maggie Ruggiero