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
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
Author: Bon Appétit Test Kitchen
Author: Shirley Cheng
Author: Edna Lewis
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils...
Author: Dorie Greenspan
Author: Betty Rosbottom
Author: Chris Schlesinger
Author: Paul Grimes
Hearty Instant Pot® stew that substitutes beef with mushrooms. I used peas and lima beans from my freezer. You could use just about anything. I used red...
Author: DaveMD
Author: Elisa Mazzaferro-Rosenberg
Author: Elizabeth Johnson
Author: Rick Thiemke
Author: M. J. Adams
This is a fine Christmas Day vegetarian dish, a serious centerpiece packed with rich flavor. The recipe may look a bit epic upon first glance, but the...
Author: Tom Parker Bowles
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
Author: Danny C. Withrow
Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
Author: Andrea Bemis
Author: Edward Lee
Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms
Author: Molly Baz
This traditional French sandwich is topped with a classic Mornay sauce (a béchamel sauce with cheese).
Author: Marlena Spieler
Author: Madeleine Reilly
Author: Shirley Cheng
Author: Lillian Chou
Author: Colleen Patrick-Goudreau
Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.
Author: Julie Smolyansky