These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey,...
Author: Anna Stockwell
From an ad in a magazine. Hellman's is a mayonnaise for those of you outside the United States (it is also know as Best Food's I think). The photo looks...
Author: Oolala
Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.
Author: Molly Baz
Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you...
Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
Author: Anna Stockwell
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting...
Author: Tara O'Brady
Author: Nobuyuki Matsuhisa
Author: George Magoulus
I got the idea for this recipe from my Lebanese mother-in-law, Leila Matar, who often makes a tahini dressing for green salads.
This steamed broccolini dressed with a salty-sweet sesame sauce is a perfect side for heavy winter dinners
Author: Andy Baraghani
Don't even think about lifting this cake out of the pan before it's completely-and we mean completely-cool. Because it's vegan, with no eggs for structure,...
Author: Ochre Bakery, Detroit, MI
Make and share this Spiced Pear Jam with Pineapple recipe from Food.com.
Author: papergoddess
Author: Jill Silverman Hough
Author: Bill Granger
This would also be delicious sprinkled over roast meat, poultry and seafood.
Author: Lori Longbotham
Author: Charlie Trotter
This cooling pie is the perfect dessert after a spicy or robust meal.
Author: Alexander Smalls
Author: Cynthia Wilson
A sparkling Champage cocktail with creme de cassis.
Everyone should know how to roast a chicken. It's a life skill that should be taught to small children at school. The ability to properly prepare a moist...
Author: Anthony Bourdain
Juicy lemon segments balance out the salad of briny olives, salty capers, and fragrant oregano that tops this quick and easy fish dish.
Author: Liza Schoenfein
Author: Harley Pasternak, M.Sc.
Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices...
Author: Andy Baraghani
Roasting artichokes brings out the great nutty flavor. We really enjoy artichokes fixed this way. The process is so simple, you just tuck it in your head;...
Author: Barb G.
Author: Carey Paquette
Author: Jennifer Flanagan