When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a...
Author: Judy Kagan
Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them...
Author: Claire Saffitz
Author: Guiliano Hazan
Author: Lisa Zwirn
Author: Ruth Cousineau
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour,...
Author: Sarah Jampel
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Curtis Stone
Author: Michael Lomonaco
Author: Nathalie Dupree
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
Author: Carol Hill
Author: Betty Rosbottom
"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman...
Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.
Author: Izabella Wentz PharmD.
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily...
Pork Sausage that is great for breakfast with eggs and grits.
Author: James Villas
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed...
Author: Ellen Ecker Ogden
Author: Sarah Copeland
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour....
Author: Grace Young
Author: Julie Loria
Author: Susan Springob
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min...
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
Author: Ina Garten
Author: Stephan Pyles
Author: Thomas Keller
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers,...
Author: Adina Steiman
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in...
Author: Ian Knauer
If you like things extra spicy, pass some chili sauce at the table.
Serve with some crusty bread.
Author: Janet Fletcher
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for...
Author: Nick Malgieri
Author: Diane Rossen Worthington