Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Author: Bon Appétit Test Kitchen
Author: Chuck Williams
Corn Chowder adapted from Suzanne Fine, Regional Cuisine
The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before...
Author: Melissa Roberts
Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut...
Author: Ruth Cousineau
An easy Baby Greens Salad recipe
Mixed Green Salad with Tarragon Vinaigrette
Author: Jeanne Kelley
How to make The Perfect Flan
Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While...
Author: Daniel Holzman
Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!
Author: Lesley Porcelli
Author: Elizabeth Horton de Meza
The addition of high-quality beer and a tempura-like batter make these onion rings lighter and more flavorful than the greasy ones you might know.
Author: Spencer Bezaire
Sticky Rice with Mango
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits...
Author: Molly Baz
Author: Maggie Ruggiero
This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.
Author: Heidi Swanson
Author: Ruth Cousineau
Author: Suzanne Goin
Author: Molly Stevens
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Author: Grace Gordon
This signature dessert from New Orleans is a classic Creole dish.
Author: Paul Grimes
Author: Nick Fauchald
Author: Jean Anderson
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Freedom from the skillet is a big benefit of this baked version of the classic.
Author: Marilou Robinson
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue....
Author: Katherine Sacks
Serve with some crusty bread.
Author: Janet Fletcher
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender...
Author: Ruth Cousineau
This stress-free dish is based on one of my favorite flavor pairings-golden roast chicken and tarragon. The chicken is simply seared on the cooktop, then...
Author: Donna Hay
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and...
Author: Ruth Van Waerebeek
Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're...
Author: Doris Jacobson
Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries. This is adapted from a recipe in "Valentine Dinner...
Author: Anna Stockwell