This is a great pasta dish to serve for company. Chances are good that you'll find the Asian ingredients- increasingly carried by everyday food shops-at your local supermarket. We used the Thai Kitchen...
Author: Ruth Reichl
Adding the asparagus to an otherwise traditional recipe really jazzes it up in both flavor and presentation.
Author: Phillis Carey
Some things are pretty much perfect just the way they are, and as far as I am concerned, strawberry shortcakes are one of those things. I am all for progress and individual expression but old-fashioned...
Author: Regan Daley
Place all the ingredients except the brown sugar and vinegar in a large nonreactive stockpot and bring to a boil over high heat.
Author: Christopher Idone
It isn't uncommon to see three or four buckets of cream in Central, West-Central and Tabascan markets: from thin, sweet and fresh to well ripened, thick and tangy. It's all heavy cream-not the light, low-butter...
Author: Rick Bayless
Because salmon is so easy to cook at home, I almost never order it in restaurants. I can poach it in white or red wine and make a sauce by adding some cream to the pan. When I want an elegant salmon supper,...
Author: Joyce Goldstein
In a skillet, heat sesame oil and sauté raisins, stirring frequently. Remove with a slotted spoon, and set aside in a small bowl. Quickly sauté sunflower and sesame seeds in remaining oil, stirring frequently,...
Author: Sharon Lebewohl
This strong, comforting peasant soup relies on great homemade chicken stock for a good solid foundation. It makes an excellent starter for an elegant dinner party of Mediterranean foods such as herbed...
Author: Mary Sue Milliken, Susan Feniger
Instead of white cubes of tofu bobbing in this African-style, soup where they look decidedly odd, I puree the tofu with a portion of the finished soup until everything is smooth. The tofu is there, but...
Author: Deborah Madison
We love wrapping pitted green or black olives-or better yet, a combination-in premade puff pastry. The buttery dough envelops the salty; meaty olives to create a truly addictive combination. Make these...
Author: Jonathan King, Jim Stott, Kathy Gunst
My mother's pasta e fagiole is the best I've ever tasted, because she's able to make the beans creamy. Her secrets are that she soaks the beans overnight, adds baking soda while cooking them, and, most...
Author: Wanda Tornabene, Giovanna Tornabene
This easy dish makes a great side for a quick lunch or dinner and is elegant enough to serve for a special occasion.
Author: Sara Foster
This recipe was inspired by my friend Armen Mehrabyan, who lives in Armenia, where he grows and harvests wild herbs that he makes into teas and essential oils. Armen supplies many of Oleana's teas as well...
Author: Ana Sortun
Tagine, the name of both the cooking vessel and the national dish of Morocco, is typically a stew with vegetables and spices, served with couscous. The curious pot, with its bowl-shaped bottom and conical...
Author: Mark Bittman
Bet you didn't know that the banquet burger began life in Toronto, Canada! Invented by restaurant owner Francis Deck and originally dubbed the Forest Hill burger (after an upscale area of Toronto), it...
Author: Kathleen Sloan-McIntosh
It's pretty difficult to go through summer without at least one cookout with sizzling burgers hot from the grill. There's nothing wrong with the all-American version and all the fixings, but I am very...
Author: Rick Rodgers
This recipe has a unique flavor and goes well served over fresh rice or noodles.
Author: Katie Chin, Leeann Chin
Sticky, gooey and gorgeous for breakfast! This simple cake is packed with both fresh and dried apples for flavour and texture, just enough spice, and brown sugar for a lovely caramel sweetness. The Brown-Sugar...
Author: Regan Daley
This gravy can be made while the turkey roasts. If chanterelle mushrooms are not available, substitute other fresh wild mushrooms, use cremini mushrooms, or buy dried chanterelle mushrooms and soak them...
Author: Diane Morgan
In their prime, Brussels sprouts are incredibly buttery, sweet, and tender -high on my list of favorite vegetables. However; they really must be served only when they are very fresh, young and in season....
Author: Mollie Katzen
In culinary school, I learned the term Mother Sauce, which refers to a sauce that is the base for other sauces. When I opened Rocco's and was developing the recipes for it, my cooks and I joked that marinara...
Author: Rocco DiSpirito
Harvesting zucchini blossoms is a great way of controlling the amount of summer squash in the garden, and my local farm stands always have piles of them for sale. I usually pass them over, but then, in...
Author: Rick Rodgers
Baked in a cast-iron skillet, this is a real pan "cake." At the Bakery, we prepare it in the wood-fired oven, where it puffs up to an inch thick in just a couple minutes. We top it with huckleberries or...
Author: Michelle Rizzolo, Philip Wojtowicz , Michael Gilson
Fresh herbs, a touch of lemon, and a sprinkling of ricotta salata cheese enhance the delicate flavor of salmon, making this dish not only outstanding and colorful, but also rich and heavenly with the addition...
Author: Diane Morgan
Pork and apples are a classic autumn pairing, the kind of dish that everyone has some version of in their home cooking repertoire. Perhaps it's gilding the lily, or rather larding the pig, but anytime...
Author: Anne Bramley
This recipe is my adaptation of a dish at Trattoria Gigina in Bologna. Though it is as homespun as any meatball recipe, the mortadella in the meat mixture and cream in the tomato sauce make it seem a little...
Author: Michele Scicolone
This came about the way most of my favorite food has come about, by greedy opportunism. I had some cold chicken in the refrigerator, a huge bunch of parsley in a pitcher by the stove and had recently opened...
Author: Nigella Lawson
I grew up not far from Castroville, known as the Artichoke Capital of the World. I well remember weekend morning rides along the California coast when road stands sold artichokes for a nickel each, and...
Author: Rick Rodgers
Author: Marie-Annick Courtier
When asparagus is in season, I cook this dish every week. You can dress it up for a frou-frou formal dinner, but it's easy enough to set out with a simple salad or burgers. I made this aioli after seeing...
Author: Cat Cora
Editor's Note: This simple recipe for a clear, sugar glaze is ideal for just about any kind of dessert. Simple and easy to make, this glaze can be added as decor or used to enhance the taste of your...
Author: Flo Braker
I love risotto for its creaminess-but not on a weeknight. It just doesn't work unless you stand over it like a schoolmarm. Orzo, on the other hand, is nearly as creamy and a lot less fussy. And with the...
Author: Sara Moulton
Salt cod is expensive. This salad is a good way to use trimmings from a whole boneless or bone-in side of baccalà you bought to make the Marechiara. If you trim the baccalà before you soak it and save...
Author: Lidia Bastianich
The cooking of Kerala is varied and open to outside influence. This is a not unusual combination of north and south Indian cooking. The recipe is based on a dish I had at Preethi restaurant in Thripunithura....
Author: Andreas Viestad
Along with tuna, swordfish is probably the preeminent grilling fish, because the tight texture of its flesh approximates that of meat. Swordfish freezes better than any fish I know. I hesitate to say this,...
Author: Christopher Schlesinger, John Willoughby
Rabbit, with its delicious and tender meat, is commonly found in paellas. The artichokes and red peppers help weave an earthiness into the dish. To heighten that note, sauté the rabbit's liver with the...
Author: Jeff Koehler
Honeycombed Belgian waffles make a dramatic cushion for a medley of strawberries, raspberries, and whipped cream. Most any waffle recipe works well in a Belgian waffle iron. This batter makes extra-crispy...
Author: Lou Seibert Pappas
For decades now, steaming has been one of the preferred cooking techniques of the health-and weight-conscious, which might explain why even accomplished home cooks overlook it as an effective way to transmit...
Author: Michael Lomonaco
Through this dish, I've discovered that many people who think they don't like Brussels sprouts turn out to be wrong. The trick is to slice the sprouts thin and cook them until they're very tender. This...
Author: Mollie Katzen
Midsummer marks high season at the farmers market, so why not celebrate with these peach and raspberry muffins? Based on the classic dessert invented by the French chef Auguste Escoffier to honor the Australian...
Author: Camilla Saulsbury
Quick, light, delicious-a spring supper in thirty minutes, including chopping and peeling. I add a little pasta to the pan stew to give it substance. You want the scallop and pea flavor to dominate, so...
Author: Michael Chiarello
We have kept this dish on the menu every day since we opened. We vary the accompaniment sometimes, according to what's available, adding slices of ripe pear and watercress in the fall, for instance, or...
Author: Alice Waters
Cumin, cilantro, and jalapeños add a decidedly Southwestern accent to this Southern favorite. For a variation, add a can of diced tomatoes along with the beans.
Author: Robin Robertson
Beef brisket is another cold-weather comfort food that nearly everyone loves. Here it gets its great taste from slow cooking a day or two before serving, so plan accordingly. Lively horseradish sauce is...
Author: Barbara Scott-Goodman
Pomegranate juice is now readily available in groceries. But it is almost just as easy to buy some large dark red heavy pomegranates and juice them yourself, extracting the beautiful seeds, to make similar...
Author: Barbara Kafka
This is the dough used for making basic arepas or cornbread. It is also the basis for dumplings, tamales, and other specialties.
Author: Maria Baez Kijac
This is a simple and delicious way to cook salmon that requires very little hands-on time. To truly make it a meal in a hurry, plan ahead and marinate the fish the night before you plan to eat it. If you...
Author: Ying Chang Compestine
I learned to love sticky pudding during a highly enjoyable trip to Scotland, where almost every menu featured the warm dessert of gooey cake and sauce. It occurred to me that the flavors would take well...
Author: Rick Rodgers
One day, an old friend of my mother's from Palermo in Sicily came to visit. We knew her as Zia Millie, though she was not really an aunt. She offered to prepare a salad to go with our meal and asked me...
Author: Michele Scicolone
"Aïoli epitomizes the heat, the power, and the joy of the Provençal sun, but it has another virtue-if drives away files." -Frédéric Mistral, Provençal Poet, 1830-1914 Old customs die hard, and though...
Author: Patricia Wells