Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"
When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It's a cheap shot," she admitted, "but its damn delicious."...
Author: Shelley Wiseman
Put on your winter whites for this elegant dessert featuring spiced, wine-poached pears, ladyfingers, and a white chocolate-mascarpone mousse.
Author: Dede Wilson
Author: Heather Prudhon
Author: Andrea Albin
Author: Craig Stoll
Author: Jamie Oliver
Author: Samuel Chamberlain
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and...
Author: Andy Baraghani
The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.
Author: Athena Calderone
You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.
Author: Andy Baraghani
Author: Gina Marie Miraglia Eriquez
Author: Janet hite
Author: Norma Shirley
Author: Melissa Roberts
Author: Lauren Beal
Author: Michael Rosloff
My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.
Author: Marina Delio
Author: Tony Litwinko