Author: Virginia Burke
Try to eat just one. A haute version of the favorite bar food, these bites resemble miniature chiles rellenos. A double layer of bread crumbs is the key...
Author: Ian Knauer
Author: Viviane Bauquet Farre
Author: Kay Scholzman
Slow-cooking a "roast" chicken yields moist, juicy meat but flabby skin-the easy fix is to run the carved chicken under the broiler to crisp the skin before...
Author: Sarah DiGregorio
Author: Kay Schlozman
Author: Andrea Albin
Author: Raymond Sokolov
Author: Alexis Touchet
Author: Robin Levy Goetz
Author: Elizabeth Falkner
Author: Annie Denn
Author: Rick Martinez
Author: Vefa Alexiadou
Author: Rick Mast
Author: Paul Grimes
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
Author: Annie Rigg
Author: Zanne Stewart
Author: Galit Stevens
Author: Gina Marie Miraglia Eriquez
Author: Sheila Lukins
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Author: Jeremy Fox
Pair these buttery chive-topped noodles with a rich meat main, like veal piccata.
Author: Gina Marie Miraglia Eriquez
Author: Matt Lewis
Pickled grapes make a refreshingly sweet-tart companion to rich country pâté in this simple bite-size appetizer.
Author: Union Square Events
Author: Janet McCracken