Author: Doreen imonsen
Author: Robin Schempp
Author: Buffalo Mountain Lodge
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
Author: Catherine McCord
Author: Michael Ruhlman
Author: Mark Kiffin
Author: Suzanne Tracht
Author: Diana Yen
Author: Jeanne Thiel Kelley
Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel...
Author: Chris Morocco
Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.
Author: Aaron Crowder
Team this dish with a mixed green salad for a delicious lunch.
Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Author: Andy Baraghani
This all-in-one brunch dish is luxurious to eat and easy to make. Buckwheat flour is optional, but it lends an earthy nuttiness and traditional French flavor.
Author: Renee Erickson
Author: Melissa Robert
Author: Jeremy Sewall
Sautéed leeks and toasted brown mustard seeds punch up this picnic classic.
Author: Sara Dickerman
Author: Kristin Donnelly
If you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.
Author: Jamie Oliver
Author: Diane Kochilas
Author: Kay Chun
Despite the fact that salmon seems to be everywhere these days, this dish is something very special. Mustard-herb butter gives a lemony pop to the meatiness of the fish, while French green lentils add...
Author: Shelley Wiseman