Author: Jimmy Shaw
Author: Kent Rathbun
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
Author: Molly Stevens
Author: Susan Herrmann Loomis
Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored...
Author: James Peterson
Author: Eileen Joyce
Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too...
Author: Ellen Chao
Author: Ian Knauer
These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
Author: Molly Baz
An easy Lemon-Mint and Tabbouleh Salad. If you have trouble finding plain bulgur (cracked wheat), use one cup of bulgur (but not the seasoning packets)...
Author: Jasper White
Author: Jane Bronk-Gorman
Author: Colin Cowie
I used to be put off poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the...
Author: Amelia Freer
Author: Jan Okun
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down,...
Author: Chris Morocco
This attractive and flavorful main course is perfect for weeknight entertaining. An easy Penne with Spinach, Shrimp, Tomatoes and Basil recipe.
Author: Susan Herrmann Loomis
Author: Kathryn Matthews
Author: Elizabeth Karmel
Author: Gabrielle Hamilton
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Author: Ming Tsai