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...
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Author: Frank Stitt
Author: Lillian Chou
Author: Wolfgang Puck
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
Basic Crepes Recipe
Author: Catherine McCord
This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.
In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for...
Author: Nina Simonds
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: Andrea Reusing
Author: Julia Turshen
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer...
Author: Del Zimmerman
An easy Oatcakes recipe.
Author: Maria Helm Sinskey
Author: Melissa Roberts
Tortilla Soup - An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.
Author: Kathi Long
Author: John Shields
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend...
Author: Melissa Roberts
Author: Sarah Copeland
Author: Shelley Wiseman
Author: Gina Marie Miraglia Eriquez
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Author: Julia Child
Author: Donald Link
Author: Jeanne Kelley
Author: Janet Fletcher
Author: Shawn McClain