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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...

Grilled Halibut Niçoise with Market Vegetables

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

Author: Andrew Knowlton

Smoked Salmon Pizza

Author: Wolfgang Puck

Corn Bread and Chorizo Stuffing

Author: Lillian Chou

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

Basic Crepes

Basic Crepes Recipe

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...

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.

Dad's Chinese Chicken Wings

Author: Nina Simonds

Hot Water Pastry Dough

This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.

Herbed Chicken in the Slow Cooker

Author: Catherine McCord

Oatcakes

An easy Oatcakes recipe.

Sauteed Collard Greens

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

Spaghetti with Crab and Tomatoes

Author: Julia Turshen

Turkey Stock

Author: Melissa Roberts

Snow Peas with Toasted Almonds

Author: Maria Helm Sinskey

Creamy Stone Ground Grits

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...

Tortilla Soup with Chicken and Lime

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

Mussels With White Wine

Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.

Author: Dawn Perry

Garlic Herb Bread Twists

Author: Gina Marie Miraglia Eriquez

My Boudin

Author: Donald Link

Grilled Beef Skirt Steak With Onion Marinade

This is one of those recipes that will make you look like an incredible cook for very little effort.

Author: Greg Denton

Parmesan Roasted Cauliflower

Parmesan-Roasted Cauliflower

Author: Bon Appétit Test Kitchen

Asparagus and Mushroom Tarts

Author: Betty Rosbottom