If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
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...
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
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...
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.
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
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
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...
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