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: Sara Foster
Sole fillets are stuffed with an herb mixture and baked in a buttery lemon sauce.
Author: Land O'Lakes
Author: Elena Faita-Venditelli
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: Rochelle Palermo
Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.
Author: Nick Nutting
Author: Frank Stitt
Author: Lynne Rossetto Kasper
Author: Michael Smith
Author: Einat Admony
Author: Jean Anderson
Author: Stan Frankenthaler
Author: Suzanne Goin
Author: Norman Van Aken
Author: Debbie Fleming
Author: Gayle Gardner
Author: Carol Rock
Author: Bon Appétit Test Kitchen