Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Author: Artie Bucco
Author: Catherine McCord
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
Author: Claire Saffitz
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Author: Susan Herrmann Loomis
Alsatian Cheese Tart
Author: Jessica B. Harris
Author: Rick Rodgers
Author: Kathy Casey
Author: Alexis Touchet
This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of...
Author: Toni Oltranti
Author: Rocco DiSpirito
Author: Melissa Roberts
Author: Ed Kenny
Author: Rick Tramonto
Author: Shelley Wiseman
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in...
Author: Nancy Oakes
Author: Ian Knauer
Serve this quickly prepared dish with a tossed green salad and chilled melon for a summer brunch or light supper.
Author: Fran Nadzam
For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is...
Author: Edna Lewis
An easy Oatcakes recipe.
Author: Susan Herrmann Loomis
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner
Author: Roberto Santibañez
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the...