Author: Alison Roman
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
Author: Gordon Ramsay
Author: Michael Schlow
Author: Julia Child
Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that...
Author: Sarah Copeland
Author: Gina Marie Miraglia Eriquez
Author: Paula Wolfert
Author: Elise Mitzel-Ulanoff
Author: Lourdes Castro
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: Jeanne Thiel Kelley
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
Author: Melissa Roberts
This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night...
Author: Lillian Chou
Basic Crepes Recipe
Author: Shelley Wiseman
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored...
Author: Merritt Watts
Author: Nancy Oakes
Author: Lara Ferroni
Active time: 20 min Start to finish: 20 min
Author: Catherine McCord
Author: Gina Marie Miraglia Eriquez
Author: Jean Jacques Rachou
Author: Lori Longbotham
Author: Sara Perry
Author: Reyna Simnegar
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Author: Helene Cypress
On a cold winter day, this hearty soup is practically a meal in itself.
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
Author: Claire Saffitz
Author: Ming Tsai
"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot's Diner, a cozy place that serves wonderful breakfasts," writes Kimberly...