The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Author: Chris Morocco
Author: Neal Fraser
A Vietnamese-inspired soup for using up your Thanksgiving leftovers.
Author: Lidia Matticchio Bastianich
This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge sundaes afterward.
A dulce de leche and cream cheese frosting rich with pecans is as innovative as it is easy, making these cranberry-flecked cupcakes unforgettable.
Simple recipe for stovetop popcorn.
Author: Amy Traverso
Author: Rick Bayless
Author: Deborah Madison
Author: Ian Knauer
Love cheesy broccoli casserole? Then go for this steak dinner, which mimics those flavors in a simple but elegant way with charred broccolini and a creamy Gruyère sauce.
Author: Anna Stockwell
Author: Lucy Metcalf
Author: Joan Nathan
Author: Ira Freehof
A creative way to take all the goodness of mushroom and onion fondue and wrap it up in a neat little package.
Author: Andrea Carlson
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
Author: Andrew Tarlow
Author: Yvonne Askew
Author: Jill Silverman Hough
Author: Monique Barbeau
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
The relatively large amount of salt in this bread is the secret to a full-flavored baguette.
Author: Lillian Chou