The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings....
Author: Walter Manzke
When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a...
Author: Judy Kagan
Enid P. Saldana of San Juan, Puerto Rico, writes: "I would love to get the recipe for the lychee Martini they serve at Kittichai, in New York City." This...
Somewhere between custard and cake lies the clafoutis, a simple French country dessert traditionally made with cherries. In this dark chocolate and raspberry...
Author: Paul Grimes
Author: Lovoni Walker
Author: Paul Flynn
Author: Deborah Madison
Author: Beth Elon
Author: Alex Jamieson
Author: Floyd Cardoz
Author: Tom Gilliland
Author: Kristine Subido
This classic Mexican pozole rojo is just the rib-sticking, warmingly-spiced thing you need to kick those winter blues.
Author: Ricardo Muñoz Zurita
Author: Lezlene Brown
Author: Diana Barrios Treviño
Author: Richard Sandoval
Author: Melissa Roberts-Matar
Author: Lourdes Castro
Author: Kay Chun
Author: Audrey Saunders
If you love the citrusy bite of Campari, it's time to meet your new summer drink. The Sicilian Slush pairs the Italian aperitivo with herbal gin and plenty...
Author: Adina Steiman
Author: Georgia Downard
Author: Paul Grimes
Author: Katie Brown
A classic Mayan dish from Yucatán made with the minimum of ingredients. Warmed corn tortillas are dipped into a pumpkin seed sauce and filled with chopped...
Author: Diana Kennedy
Author: Sheila Lukins