The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings....
Author: Walter Manzke
This is best done on a large gas grill fitted with a thermometer - it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need...
Author: Kemp Minifie
Author: Lidia Matticchio Bastianich
The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really...
Author: Carla Snyder
Author: Wolfgang Puck
An easy Marinated Salmon recipe - Active time: 20 min Start to finish: 1 1/4 hr
Author: Kevin Graham
Author: Geoffrey Selling
Author: Lillian Chou
When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center,...
Author: Julia Child
A quick and easy Chicken and Chorizo Paella
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty...
Author: John Besh
Author: Melissa Roberts
Author: Betty Caldwell
Author: Rebecca Poynor-Burns
Author: Sarah Copeland
Author: Melissa Clark
Author: Massimo Ormani
The classic pairing of pork and apples gets enhanced by a hint of sage for a simple and delicious dinner.
Author: Molly Baz
Author: Ruth Cousineau
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld...
Author: Maggie Ruggiero
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare...
Author: Stella Parks
An easy Braised Fennel recipe
Author: James Beard
Author: Lewis Rossman
Author: Teresa Barrenechea
Great for dessert or breakfast.
Author: Alice Medrich