Author: Sara Foster
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
Author: Lori Longbotham
These delicious breakfast treats from Circa 1886 are best served slightly warm.
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks...
Author: Mary Kate Tate
Author: Leah Koenig
Author: Sara Perry
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Author: Ian Knauer
Author: Melissa Roberts
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
Author: Alexandra Leaf
The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet"...
Author: Andrea Chesman
Author: Massimo Ormani
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy...
"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot's Diner, a cozy place that serves wonderful breakfasts," writes Kimberly...
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
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
Author: Carolyn Beth Weil
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for...
Author: Nick Malgieri
Author: Brandi Neuwirth
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment...
Author: Stephen Gontram
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Author: Skye Gyngell
Author: Gina Marie Miraglia Eriquez
Author: Carole Chernick
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice...
Author: Molly Wizenberg
Author: Allen Susser
Author: Todd English
This Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken. That may be even faster than any...
Author: Anna Stockwell
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are...