Mixed Green Salad with Tarragon Vinaigrette
Author: Melissa Roberts
Author: Alison Roman
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...
The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for...
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...
Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!
Author: Lesley Porcelli
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
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
This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.
Author: Heidi Swanson
Author: Elizabeth Horton de Meza
Author: Ruth Cousineau
Author: Paul Grimes
How to make The Perfect Flan
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
Author: Jeanne Kelley
Author: Lora Zarubin
Author: Chuck Williams
An easy Baby Greens Salad recipe
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
Sticky Rice with Mango
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
Author: Jean Anderson
Author: Maggie Ruggiero
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Author: Molly Stevens
Author: David Wells
Author: Thomas Keller
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
Author: Nathalie Dupree
Author: Suzanne Goin
Author: Carol Hill
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
Author: Anna Getty
This tart-but-sweet butter brings an extra hue of cerulean to dusty-blue cornmeal pancakes, but it also happens to be our favorite butter for muffins or...
Author: Jesse Tyler Ferguson
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
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
Diner cooks know three things about French toast: 1. Thick-cut challah is crucial. 2. Cinnamon and vanilla shouldn't be skimped on. 3. Syrup is welcome-but...
Author: David Tamarkin