Author: Sally Schmitt
An easy Braised Fennel recipe
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by...
Author: Hubert Keller
Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer...
Author: Gina Marie Miraglia Eriquez
Author: Lindsay Landis
Author: Andrea Albin
A classic Oatmeal Cookies recipe
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
Author: Kerri Conan
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
Somewhere between custard and cake lies the clafoutis, a simple French country dessert traditionally made with cherries. In this dark chocolate and raspberry...
Author: Paul Grimes
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: Lewis Rossman
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils...
Author: Dorie Greenspan
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily...
Author: Gil Marks
Author: Tracey Medeiros
Author: Ivy Manning
Author: Donald Link
Author: Gina Marie Miraglia Eriquez
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won...
Author: Diane Morgan
Author: Janet Fletcher
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Fragrant sage combines with butter and Parmesan to create a luscious sauce, which complements the crunchy broccolini in this quick and easy pasta.
Author: Tracy Pollan
Author: Soa Davies
Author: Shawn McClain
Author: Marla Share
If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Author: Rick Martinez
Author: Ted Allen