Author: Rochelle Palermo
Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical...
Author: Colin Cowie
Author: Bruce Aidells
Author: Michael Smith
Author: Elena Faita-Venditelli
Author: Sara Foster
Author: Debbie Fleming
This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley...
Author: Sohla El-Waylly
Author: Lynne Rossetto Kasper
Author: Sean Brock
Author: Frank Stitt
Author: Molly Stevens
Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.
Author: Nick Nutting
This is perfect with mashed potatoes. What to drink: Terra dei Re 2003 "Vultur" Aglianico del Vulture from Italy ($20), with aromas of spice, as well as...
Author: Dorie Greenspan
Author: Annie Somerville
Author: Michael Kornick
These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck...
Author: Lillian Chou
Author: Suzanne Goin
Author: Marlena Spieler