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
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...
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
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: Bon Appétit Test Kitchen
This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.
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: Deborah Bernstein
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
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
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
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: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Paul Grimes
Author: Victoria Granof
An easy Chicken with Mushrooms recipe and White Wine
Author: Peggie O'Kennedy
Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled...
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: Nancy Grubin
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: Andrea Albin
Author: Harumi Kurihara
Author: Gail Conde