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
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...
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
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
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
Author: Lidia Matticchio Bastianich
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
Author: Frank Stitt
Author: Wolfgang Puck
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.
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...
Author: Lillian Chou
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
Author: Maggie Ruggiero
Author: Tracey Seaman
Author: Gina Marie Miraglia Eriquez
This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.
Author: Lori Longbotham
Author: Gretchen Holt-Witt
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
Author: Bon Appétit Test Kitchen
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
Author: Giada De Laurentiis
Author: Maggie Ruggiero
Author: Shelley Wiseman
Author: Abigail Johnson Dodge
Basic Crepes Recipe
Author: Geoffrey Selling
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
In a Vietnamese "Pho" Rice Noodle Soup with Beef you can serve this soup with several toppings
Author: Mai Pham
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...
Author: Melissa Clark
Author: Melissa Roberts
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
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...
In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for...
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.
Author: Larraine Perri
Author: Andrea Reusing
Author: Catherine McCord
This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend...
Author: Alexis Watson