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Braised Beef Short Ribs

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

Classic Terrine of Foie Gras

Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...

Breakfast Crepes

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

Grilled Halibut Niçoise with Market Vegetables

If it looks good at the market, it will be good in this salad.

Author: Andrew Knowlton

Limoncello Tiramisù

Author: Lidia Matticchio Bastianich

Chocolate Glazed Chocolate Tart

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come...

Author: Paul Grimes

Sautéed Pork Chops with Sweet Potato, Apples and Mustard Sauce

The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really...

Author: Carla Snyder

Smoked Salmon Pizza

Author: Wolfgang Puck

Sponge Candy

This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies...

Chicken Fricassée with Lemon Mustard Sauce

There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.

Coeur à la Crème with Roasted Strawberry Sauce

Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries. This is adapted from a recipe in "Valentine Dinner...

Author: Anna Stockwell

Hazelnut Cookies

Author: Maggie Ruggiero

Italian Almond Cookies

Author: Tracey Seaman

Mixed Berry Tiramisù with Lime Curd

This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.

Author: Lori Longbotham

Corn Bread and Chorizo Stuffing

Author: Lillian Chou

Brown Sugar Cookies

Author: Gretchen Holt-Witt

Sautéed Spicy Dandelion Greens and Onions

Author: Gina Marie Miraglia Eriquez

Orzo with Tomatoes, Feta, and Green Onions

Author: Giada De Laurentiis

Chocolate Orange Pots de Crème

Author: Maggie Ruggiero

Basic Crepes

Basic Crepes Recipe

Sauteed Dandelion Greens

Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly,...

Author: Gina Marie Miraglia Eriquez

Quick Sausage and Mushroom Lasagna

If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.

Author: Bon Appétit Test Kitchen

Eggplant Pizza

Author: Geoffrey Selling

Vietnamese "Pho" Rice Noodle Soup with Beef

In a Vietnamese "Pho" Rice Noodle Soup with Beef you can serve this soup with several toppings

Author: Mai Pham

Thyme Honey Glazed Ham

Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful...

Author: Maggie Ruggiero

Chorizo Corn Bread Stuffing

Author: Shelley Wiseman

Garlic Braised Beef Shanks

In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for...

Blueberry Lemon Cream Tarts

We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve...

Ravioli with Sage Cream Sauce

Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled...

Pickled Corn

Author: Andrea Reusing

Tarragon Chicken Fricassée

Long on flavor and short on time, this classic French dish makes a smart weeknight dinner. Bright with tarragon, it's a great way to welcome spring.

Jam Crumb Cake

Author: Melissa Roberts

Crispy Tofu With Maple Soy Glaze

Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it),...

Author: Chris Morocco

Slow Cooked Venison

Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty...

Author: John Besh

Summer Corn and Cod Chowder

Author: Larraine Perri

Dad's Chinese Chicken Wings

Author: Nina Simonds

Roasted Balsamic Sweet Potatoes

Author: Melissa Clark