Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
Author: Mark Bittman
John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened...
Author: John Schumacher
Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe...
Coquilles St.-Jacques - I will always associate the smell of this dish with my first imaginings of France - and with the imminent arrival of guests. My...
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
Author: Deborah Bernstein
An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course,...
Author: Bon Appétit Test Kitchen
This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.
Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.
Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.
Author: Chris Morocco
Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top...
Author: Anna Stockwell
Author: Paul Grimes
An easy Chicken with Mushrooms recipe and White Wine
Author: Peggie O'Kennedy
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork...
Author: Jeanne Kelley
Author: Paul Grimes
Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory-and fresh mint seconds the motion. "Once...
Author: Scott Peacock
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
Author: Andrea Albin
Author: Bon Appétit Test Kitchen
With asparagus, peas, and fiddlehead ferns, plus pesto mixed in at the last minute, this whole dish becomes perfumed with basil and a vernal green.
Author: Elisabeth Prueitt
Author: Victoria Granof
Author: Bruce Aidells
Author: Nancy Grubin
This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Author: Claire Saffitz
Author: Gail Conde