Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers,...
Author: Adina Steiman
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
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...
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
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
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
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
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
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
Coconut milk sheet cake with key lime curd-whipped cream and toasted coconut flakes
Author: Katherine Sacks