Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful...
Somewhere between custard and cake lies the clafoutis, a simple French country dessert traditionally made with cherries. In this dark chocolate and raspberry...
Author: Paul Grimes
Enid P. Saldana of San Juan, Puerto Rico, writes: "I would love to get the recipe for the lychee Martini they serve at Kittichai, in New York City." This...
Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll...
Author: Paul Grimes
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Author: Anna Pump
Author: Kay Chun
Author: Alex Jamieson
Peel, slice, and freeze bananas in resealable plastic bags to use as a nutritious thickener for a variety of smoothies. An easy Orange and Banana Yogurt...
Author: Paul Grimes
Author: Ruth Cousineau
Author: Lovoni Walker
Author: April Bloomfield
Author: Paul Richardson
Author: Molly Wizenberg
Author: Thomas Keller
Author: Ava Smith
Author: Damon Lee Fowler
This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
This time of year, you can't have too many fruit tarts. Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The...
Author: Andrea Albin
Author: Ruth Cousineau
This recipe is an accompaniment for Chicken, Potato, and Carrot Enchiladas