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Spring Lamb Stew

Author: Danielle Brackett

Fettuccine With Brussels Sprouts and Pine Nuts

The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them...

Author: Maggie Ruggiero

Pork Chops with Tarragon Sauce and Cornichons

Author: Bon Appétit Test Kitchen

Prawns Peri Peri

Author: Lannice Snyman

My Grandmother's Spaghetti

Author: Valerie Kraus

Curried Sauteed Chicken Chunks with Coconut Milk

Author: Jean Georges Vongerichten

Mom's Meatloaf

Author: Suzan Colón

Duck and Wild Mushroom Gumbo

Author: Emeril Lagasse

Upside Down Butterscotch Apple Sour Cream Cake

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at...

Author: Diane Rossen Worthington

Spanish Tortilla

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty...

Author: Bon Appétit Test Kitchen