Author: Dona Kuryanowicz
Author: Scott Peacock
Author: Maggie Ruggiero
Author: Carolyn Beth Weil
Author: Ruth Cousineau
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
Author: Bon Appétit Test Kitchen
Author: Douglas Rodriguez
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Author: Jeremy Fox
Author: Jill Silverman Hough
Author: Joe Bonaparte
Author: Maria Helm Sinskey
Author: Virginia Burke
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Author: Mary Cech
Author: Diane Rossen Worthington
Author: Amanda Hesser
Author: Pichet Ong
Author: Deborah Madison
Author: Lorna Sass
Author: Adam Perry Lang
Author: Deborah Madison
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Author: James Freeman
Author: The Epicurious Test Kitchen
Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).
Author: Gina Marie Miraglia Eriquez
Author: Lillian Chou
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
Author: Jeanne Kelley