There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked...
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
You can make this up to three days ahead; be sure to start at least one day in advance.
Author: Bon Appétit Test Kitchen
Fegato alla Veneziana. The keys to success with this classic Venetian dish are to slice the liver and onions very thin and to work rapidly to avoid overcooking....
Author: Paul Grimes
Of all the rums we tried for this recipe, we liked Myers's best. But Oronoco, a new white rum from Brazil, also made a beautifully balanced drink.
Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar...
Author: Ann Gillespie
This Sweet-Potato Cobbler recipe was common at Juneteenth celebrations years ago but is now seldom seen.
Author: Nathan Jean Whitaker Sanders
Author: Ruth Cousineau
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before...
Author: James Beard
Author: Gina Marie Miraglia Eriquez
Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut...
This easy-to-make creamy yet light curried pumpkin soup delivers complex flavors perfect for an appetizer or sandwich pairing.
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
An easy Filet Mignon recipe with Green Peppercorn Cream Sauce
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Author: Gina Marie Miraglia Eriquez
This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together...
Author: Hooni Kim
Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a...
Author: Wolfgang Puck
Author: Maggie Ruggiero
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove....
Author: Bruce Cost
Author: Marion Cunningham
Author: James Beard
This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night...
Author: Lillian Chou