Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
This rub works on just about any cut (in fact, it's served on filet mignon at Bobby Flay's Mesa Grill), and the pan-to-oven method is foolproof.
Author: Tony Rosenfeld
These classic Belgian waffles from Gourmet magazine's cookbook have deep crevices that are ideal receptacles for butter and maple syrup.
Author: Gourmet Test Kitchen
Author: Mark Weatherbee
Author: Gina Marie Miraglia Eriquez
Author: Rick Browne
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Author: Shelley Wiseman
This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Author: David Kamen
Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous,...
Author: Einat Admony
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages...
Author: Jeanne Kelley
Author: Joe Gannon
This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.
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
Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully...
Author: Molly Baz
Author: Ming Tsai
Author: Kay Chun
An easy cream of broccoli soup recipe, this rich and creamy soup is elegant enough for company.
Author: Ludovic LeFebvre
An easy Roasted Beets and Carrots recipe.
Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries,...
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Author: Lillian Chou
Author: Harumi Kurihara
Author: Ruth Cousineau
Author: Susan Friedland
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
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