Author: Rick Tramonto
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Author: Anna Stockwell
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
The mead you make with this recipe will reflect the qualities of the honey you use. Consult our guide to mead and consider using a first-rate varietal honey. Because mead is fairly high in alcohol (10-...
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.
Author: Claire Saffitz
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...
Author: Eben Freeman
Author: Christine Hanna
This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan-it makes the pasta more flavorful.
Author: Marge Perry
Author: Anthony Bourdain
Author: Gina Marie Miraglia Eriquez
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made...
Author: Anna Stockwell
Author: Lidia Bastianich
This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.
Author: Hsiao-Ching Chou
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for brunch.
Author: Tara O'Brady
Author: Sarah Copeland
Author: Ellie Krieger
Author: Julia Child
Author: James Beard
Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.
Author: Nobuyuki Matsuhisa
Author: Shirley Cheng
Author: Michael Tong
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...
Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor. This is Marcella Hazan's Bolognese recipe.
Author: Marcella Hazan
Author: Edwin Goto
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you...
Author: Melissa Roberts
Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.
Author: Andrew Knowlton
Author: Gina Marie Miraglia Eriquez
Author: Grace Young
Author: James Beard
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
Author: Ludo Lefebvre
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years,...
Author: Stephanie Pierson
An easy Wine-Braised Pork Loin recipe