New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by...
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
Author: Denis Blais
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
Author: Bon Appétit Test Kitchen
Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.
Author: Alison Roman
Author: Gemma Sanita Sciabica
More than 30 years ago, Michael McCarty opened Michaels, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one of his sunny interpretations of French classics, he...
Author: Melissa Roberts
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Author: Paul Grimes
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson
Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Gale Gand
It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.
Author: Union Square Events
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Author: Pati D'Eliseo
Author: Giada De Laurentiis
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic....
Author: Oliver Strand
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Daniel Boulud
Author: Jacques Pépin
While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.
Author: Sheila Lukins
Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.
Author: Amanda Hesser
Author: Janis Gavin
Author: Shelley Wiseman
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
Serve this perfect fall dessert after a dinner of roast pork tenderloin.
These quick, buckwheat pancakes are brightened with the addition of lemon zest. Use whatever caviar you prefer and your budget will allow.
Author: Kay Chun