Author: Elizabeth Belkind
Traditional duck confit is not only cooked in fat but also preserved for a period of time. A true confit has a unique flavor developed as it ages in duck...
Author: Paula Wolfert
A festive margarita variation with muddled fresh blackberries, thyme, and sparkling wine.
Author: Ryan Magarian
Author: Nancy Oakes
Since the base of this dip is so simple-it's mostly sweet potatoes and tahini-homemade za'atar (a Middle Eastern spice blend) really helps the flavors...
Author: Alexandra Shytsman
Author: Ian Knauer
_Editor's note: This recipe is from chef Wolfgang Puck. This recipe originally accompanied Black and Green Olive Tapenade._ For the best and tastiest result,...
Author: Wolfgang Puck
Though we can appreciate the beauty of a panna cotta that's been turned out of its mold, the light-as-air texture of these, just set enough to melt in...
Author: Maggie Ruggiero
Author: Patricia Wells
Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.
Author: Molly Baz
Author: Gerry Hayden
Author: Melissa Potter
Loaded potato soup served up with shredded cheese, chives, and bacon is very much a representation of my fused German, Scandinavian, British, and Irish...
Author: McKel Hill
Country Living shares this Thanksgiving recipe, inspired by the cooking style of New York City chef Tom Valenti. Allow at least 20 minutes before carving....
Ina Garten's roast turkey is simple, fragrant, and utterly delicious.
You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.
Author: Bon Appétit Test Kitchen
Author: Melissa Clark
Author: Geraldine Ferraro
Author: Molly Wizenberg
Author: Peter Reinhart
These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese.
Author: Stephen A. McLeod
Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.
Author: Art Smith
Author: Ian Knauer
Author: Joe Truex
Author: Jeanne Thiel Kelley
Purée wilted lettuce into a creamy, delicious, fresh, spring soup.
Author: Abra Berens
Author: Paul Grimes
Author: Ashley Christensen
You've heard it before: You can't rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au...
Author: Ludo Lefebvre