Author: Lora Zarubin
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth...
Author: Anna Maria Musco Dominici
Author: Julia Child
A quick and easy Cranberry-Orange Scones recipe
Author: Amelia Saltsman
Author: Sheila Lukins
Author: Michael Schlow
Author: Tracey Medeiros
This method of roasting salmon cubes at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside.
Author: Sabrina Ghayour
Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that...
Author: Sarah Copeland
Author: Charlotte Fekete
Author: Tracey Seaman
Author: Gina Marie Miraglia Eriquez
Author: Paula Wolfert
Author: Lourdes Castro
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of...
Author: Edna Lewis
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: Lillian Chou
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a...
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
Basic Crepes Recipe
Author: Marge Perry
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward...
Author: Ian Knauer
Author: Dave Kovner