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: Wolfgang Puck
Author: Frank Stitt
Author: Lillian Chou
Basic Crepes Recipe
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
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: Andrea Reusing
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: Nina Simonds
This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.
Author: Catherine McCord
An easy Oatcakes recipe.
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
Author: Julia Turshen
Author: Melissa Roberts
Author: Melissa Roberts
Author: Maria Helm Sinskey
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: Shelley Wiseman
Author: John Shields
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: Sarah Copeland
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: Donald Link
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
Author: Julia Child
Author: Betty Rosbottom