Author: Victoria Granof
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...
Arden Zalman of Sebastopol, California, writes: "My husband and I dined at Syrah, in Santa Rosa, California. The food was delicious, the waitstaff was...
These delicious breakfast treats from Circa 1886 are best served slightly warm.
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are...
Author: Matt Lee
Author: Michele Scicolone
"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot's Diner, a cozy place that serves wonderful breakfasts," writes Kimberly...
Keep the fat rendered from good bacon in a crock in your fridge. It'll make this the tastiest cornbread you've ever had.
Author: Carla Hall
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring...
Author: Gina Marie Miraglia Eriquez
Author: Jamie Geller
Author: Carolyn Beth Weil
Author: Sue Ellison
Author: Crystal Cook
Author: Kate Fogarty
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Author: Carla Rollins
Author: Gina Marie Miraglia Eriquez
An easy Red-Wine-Braised Oxtails recipe
A quick and easy Apple and Dried Cranberry Pie recipe. The sweet-tart filling and the flaky crust add up to one terrific pie.
Author: Shelley Wiseman
Author: Brooke Dojny
The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.
Author: The Kraft Heinz Company
Author: Dorie Greenspan
Author: Nigella Lawson
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve...
Author: Andrea Albin
This cobbler is wonderful after the chipotle-honey glazed pork (frankly, it's wonderful after anything).
Author: Janet Fletcher
Author: Nancie McDermott
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Author: David Schmidt
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the...