Author: Lora Zarubin
This traditional French sandwich is topped with a classic Mornay sauce (a béchamel sauce with cheese).
Author: Marlena Spieler
Author: Jamie Elizabeth Flick
Author: Ian Knauer
No food processor. No blender. No mortar and pestle. A big bowl and a knife are all you need to whip together this ultraluxe sauce
Author: Carla Lalli Music
Author: Maria Helm Sinskey
Author: Melissa Roberts
An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan...
Author: Jessica Harlan
Author: Rosita Missoni
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Author: Edi Meadows Morrissette
Author: Todd English
Author: Janine Whiteson
Author: Katie Brown
These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious...
Author: Andrew Friedman
Author: Paul Grimes
We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add...
Author: Andy Baraghani
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Author: Christina Chaey
This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're...
Author: Ignacio Mattos
Author: Gwyneth Paltrow
Author: Melissa Roberts
Author: Madeleine Smith
Author: Marge Perry
Lush confited garlic takes toasty, cheesy baguettes to another level.
Author: Claire Saffitz
Author: Raymond Sokolov
These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga's family.
Author: Angela Dimayuga
Author: Jean Anderson
Author: Piero Selvaggio