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Tomato Relish

Author: Steven Raichlen

Seared Calamari with Basil

Author: Lillian Chou

Veal Stock

Author: Michael Ruhlman

One of Each Soup

Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.

Author: Gourmet Test Kitchen

Carrot, Onion, and Spinach Bhajias With Mango Chutney

Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.

Author: Anjali Pathak

Lavash Vegetarian Pizza

Author: Antoinette Muto

Persian Beef and Split Pea Stew

Author: Gelareh Asayesh

Cranberry Fennel Stuffing

Author: Sheila Lukins

Brown Chicken Stock

Author: Mario Batali

Sorrel Onion Tart

Author: Deborah Madison

Ricotta Gnudi with Wild Mushroom and Truffle Sauce

Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.

Fillet of Trout with Tomato

Author: Daniel Young

Grilled Tomato Sauce

Author: Michael Chiarello

Spicy Shrimp and Grits

Author: Kristen Williams

Roasted Red Pepper Frittata

A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that...

Author: Kelly Mariani