Author: James Beard
Author: Shelley Wiseman
This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe...
Author: Anna Stockwell
Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert. See how to clean mussels.
Author: Sally Gilmour
Author: Michael Mina
Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Author: Anna Stockwell
Author: Harumi Kurihara
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...
Author: Paul Grimes
Author: Michael Tong
Author: Mark Taylor
Author: Victoria Granof
Author: Gail Conde
Author: Victoria Granof
"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," Try any of your favorite pasta shapes with this sauce. Pappardelle...
Author: Ruth Cousineau
Author: Amanda Hesser
Author: Nancy Grubin
This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.
Author: Anna Stockwell
Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and more vegetal ones-anything lima-like-will produce...
Author: Lukas Volger
Author: Anne Willan
Author: David Downie