Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled...
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.
Author: Yossy Arefi
Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good...
Author: Dawn Perry
These spicy mussels, steamed in Mexican beer infused with chorizo, cumin, garlic, and cilantro, make a wonderful, quick weeknight meal.
Author: David Tamarkin
This cobbler is wonderful after the chipotle-honey glazed pork (frankly, it's wonderful after anything).
Author: Andrea Albin
In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature...
Author: Ruth Van Waerebeek
Enjoyed by millions in India, masala chai, a spiced, sweetened black tea mixed with milk, is now popular around the world. It is sold all over India by...
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
Author: Todd Porter
Author: Ruth Cousineau
Author: Anthony Marini
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice...
Author: Molly Wizenberg
Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.
Author: Carla Hall
Author: Andrea Albin
Author: Luisa de la Hija
Author: Andrea Albin
Author: Gina Marie Miraglia Eriquez
A spicy pepper coating and an Asian-style sauce give these tuna steaks an intense flavor. Joan serves mashed or oven-roasted sweet potatoes alongside....
Author: Joan Brett
Combine salty ham and gooey Gouda for this delightful melty sandwich.
Author: James G. Nichols