Author: Debbie Gore
Guinea hens aren't quite as meaty as chickens, but their flesh is far more flavorful.
Author: Christopher Hirsheimer, Peggy Knickerbocker
Even those in the anti-white-chocolate party go for this: all the white chocolate does is cut through the necessary bitterness of the coffee (effortlessly supplied in the form of instant espresso powder)...
Author: Nigella Lawson
Roasted vegetables, cucumbers, rosemary. and olive oil are typical ingredients in Armenian cuisine, but then many countries of the Near East and Mediterranean may lay claim to succulent, big flavored salads...
Author: Moosewood Collective
Blanch your beans beforehand and this delicious dish can be prepared in less than 10 minutes. Substitute other vegetables--asparagus, cauliflower, fresh peas--for easy variations.
Author: James DeWan, Chicago Tribune
The smoky heat of the chipotles adds a spark to the hearty goodness of black beans. Pumpkin or any winter squash is a wonderful complement to black beans. I make spicy black bean soup and butternut squash...
Author: Jane Butel
Warm, savory stuffed mushrooms are one of those things people can't get enough of. And a large portabella makes a perfectly sized appetizer for one. But this filling is also great stuffed into button mushrooms...
I didn't grow up eating whole toor dal. In fact, my mother can't recall a time she's eaten this lentil in its whole form, either. It's more common in Western India. My experimentation, however, paid off...
Author: Anupy Singla
This recipe is a lifer. I've been making it for more than 20 years, and every time I try to file it away, someone inevitably comes along asking for it. I brought it to my first staff get-together when...
Author: Suzanne Goin
Author: Carla Snyder, Meredith Deeds
Sausages have always played a big role in Italian-American cuisine, mostly because they were an easy way for Italian immigrants to duplicate and recapture the flvors of home. In American they found plenty...
Author: Lidia Bastianich
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo, and I can't blame 'em-it's one of those matches made in heaven. The pesto coats the...
Author: Dave Lieberman
This beautiful citrus salad is so light and refreshing, it's almost a palate cleanser. I've served it at fancy dinner parties and at school with equal success. The zing of the Ginger Dressing adds a whole...
Author: Robert W. Surles
This oil has a beautiful yellow color. Heating the spices before combining them with oil unlocks their aroma and flavor. Time is important in the preparation of Curry Oil. If you prepare it in the morning...
Author: Debra Ponzek
Eric: I discovered soft-shell crabs when I was working at Jean-Louis Palladin's restaurant in Washington, D.C., but it wasn't until I made a pilgrimage with Jean-Louis to Jimmy Snead's restaurant on the...
Author: Eric Ripert, Maguy Le Coze
This strong broth is a great flavor booster for Asian-style vegetable soups, and is also pleasing eaten on its own. Vary it by using any of the embellishments suggested under Simple Miso Broth
Author: Nava Atlas
Pat halibut dry and season with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning once, until golden and...
Author: Ruth Reichl
Twelve cookies, one pound of chocolate chips-sounds like a good ratio to me. For these cookies, some of the chocolate chips are melted and mixed into the dough and some are mixed into the dough as chips....
Author: Elinor Klivans
When dinner needs to be on the table fast, you can rely on this colorful and flavorful dish. You have the option of spooning the shrimp onto a bed of rice or orzo, or just using crusty bread to soak up...
Author: Leslie Revsin
Edna Lewis observes that "Greens were one of the most important vegetables in the South. They were considered to have great nutritional value. We hunted the lowland during the winter for wild watercress...
Author: Molly O'Neill
Succotash is a favorite late-summer side dish. In this creamy soup, we've made it a meal by adding hearty kielbasa sausage.
Author: Carla Snyder, Meredith Deeds
This soup has a long history--I concocted it as a newlywed when most of the butternut squash soup recipes I tried were too sweet. I began serving it from Italian coffee mugs at relaxed fall suppers and...
Author: Florence Fabricant
Simplicity itself-and you can either grill or broil these zesty skewered scallops. Be sure to let them marinate for at least a couple of hours to develop flavor. The recipe comes from Eileen Weinberg of...
Author: Fran McCullough
These pastries are the blueprint for the classic Italian rum cake. As a child it wasn't my favorite, but now I savor every morsel of the rum-soaked sponge cake, sandwiched with vanilla and chocolate pastry...
Author: Maria Bruscino Sanchez
Pepper pot is an American Indian dish that originated in Guyana, where it is a national dish. "I remember my grandmother would wrap a clean bleached flour sack around her waist so that it formed a bag,...
Author: Eric V. Copage
These blueberry muffins are the only ones that we've made every day since Foster's opened over a decade ago. That's over four thousand days of blueberry muffins! Our customers demand them; they're delicious...
Author: Sara Foster
Cantaloupe wrapped in prosciutto has long been a favorite Italian antipasto. So I decided to combine it with risotto, another Italian perennial. The first time I made this risotto, I served it to a large...
Author: Ludovic Lefebvre
This is a Lodge original and a favorite I make often for weddings. It is simple and delicious, combining sweet, crisp pear, luscious Brie, and spicy chiles.
Author: Amanda Stine, Mary Garland
This flavored mayonnaise is a wonderful addition to panini, especially beef panini. The blue cheese gives an extra bite to almost any ingredient lineup.
Author: Tiffany Collins
Delicate angel hair pasta demands a light and elegant sauce, such as this simple white wine mixture flecked with bits of fresh tomato and basil. It's a terrific first course or luncheon dish. I find the...
Author: Rosie Daley
Author: Debbie Gore
Sushi rice is called sumeshi (vinegar-flavored rice) or shari. Shari literally means "Buddha's remains," and it was so named because the very white appearance of the rice reminds people of Buddha's mortal...
Author: Hiroko Shimbo
Baking fish fillets en papillote (that is, wrapped in an envelope-like package) holds in flavor and moisture. This technique usually calls for parchment paper, and while aluminum foil doesn't look as dramatic,...
Author: Art Smith
Editor's Note: If you are looking for a decadent breakfast recipe, look no further than this Cinnamon & Caramel Pull-Apart Loaf. We have long loved pull-apart loaves for their ease of preparation and...
Author: Yvette van Boven
Serving this tart is a breeze: Both the dough for the crust and the custard filling may be prepared the day before and refrigerated. On the day you intend to serve the tart, bake the tart shell and leave...
Author: Nick Malgieri, David Joachim
Mandelbrot bring back memories of my grandmother, Goldie Kahn, who used to dip them in her tea-my favorite way to enjoy them today. Mandelbrot, also spelled mandelbroit, translates from Yiddish as almond...
Author: Faye Levy
It is not always possible to buy fresh squid that have been left uncleaned, with their ink sacs intact. However, you can buy squid ink separately, in a jar; it has a deeply fishy flavor and a wonderful...
Author: valentina sforza
According to Sardinian writer Fernando Pilla, this dish predates the appearance of tomatoes in italy. Tomatoes were considered poisonous by the Europeans until the mid-eighteenth century. The sauce can...
Author: Julia della Croce
This recipe is as much of a mash-up as the idea of Korean tacos in the first place, made famous and trendy by the Kogi BBQ truck in Los Angeles. I took the idea of using prune juice to tenderize and marinate...
Author: Joe Yonan
This is sumptuous and extremely easy. The meat is cooked very slowly for a long time until it is meltingly tender and you can pull the meat off the bones with your fingers. The stuffing-it is the traditional...
Author: Claudia Roden
These rustic yet elegant mouthfuls are a dessert version of a popular hors d'oeuvre. A sugared crisp polenta base supports a dollop of mascarpone, fresh raspberries, chewy pistachios and gloriously fragrant...
Author: Regan Daley
In the American South cornmeal is often used to coat oysters, catfish, and chicken before frying them, but this dish, with its crunchy exterior and red-ripe, smooth tomato inside, becomes very Mediterranean....
Author: Brigit Binns
The Narragansett ate succotash of corn and beans cooked in bear fat. They called it "misickquatash." It has evolved over the years into a delicious dish, which is certainly lower in cholesterol! Served...
Author: Diane Morgan
No dish encapsulates the theme of this book better than this one does. It's the result of inspiration from great ingredients (the sweetest, freshest bay scallops I've ever tasted) and trial-and-error experimentation...
Author: Rocco DiSpirito
In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orange-infused...
Author: Ellie Krieger
Gone are the days when pancakes needed wheat flour, buttermilk, and butter to be delicious. Working from our waffle recipe, these pancakes have none of the taboos but are as good as the traditional ones,...
Author: Barbara Kafka
Shrimp salads roam the globe in appeal. This one glistens with sharp and smart tastes from the far shores of the Pacific.
Author: Cheryl Jamison, Bill Jamison
In the fall, when the frost is threatening to make off with your last not-yet-ripe tomatoes, pick them like mad, then make this riff on pork chile verde. It's a great Sunday supper dish, chunky and stewlike...
Author: Scott Daigre, Jenn Garbee