A quick and easy recipe for Pears Poached in Red Wine.
Author: Melissa Hamilton
Author: Lulu Powers
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...
Author: Claire Saffitz
Author: Wolfgang Puck
Author: Molly Wizenberg
Author: Victoria Granof
Author: Ruth Cousineau
This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle Mushrooms to...
Author: Anna Getty
This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish...
Author: Kerri Conan
Author: Amy Finley
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
Author: Alan Rosen
Author: Lillian Chou
This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed...
Author: Christina Chaey
Author: Tom Gilliland
Author: Jeanne Kelley
Author: Chris Shepherd
Author: Robin Donovan
Author: Jennifer Martin
Author: Gina Marie Miraglia Eriquez
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Molly Wizenberg
This Caribbean-style pumpkin soup is ideally made with calabaza, but butternut or kabocha squash will work too.
Author: Ramin Ganeshram
(TInsalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. Can be prepared...
Author: Faith Willinger
Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!
Author: Katherine Sacks
Author: James Beard
Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.
Author: Alison Roman
Author: Ian Knauer
Author: Larraine Perri
Author: Lorraine Vassalo
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
Author: Bruce Aidells