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Homemade Cheese Spread with Garlic and Herbs

Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.

Author: Rhoda Boone

Seared Scallops With Pan Sauce

Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.

Author: Mark Bittman

Seared Scallops With Brown Butter and Lemon Pan Sauce

Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.

Author: Carla Lalli Music

Salmon Tartare

Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.

Author: Bon Appétit Test Kitchen

Bibb Lettuce Salad

Author: Thomas Keller

Braised Leeks, Peas, and Lettuce

When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for brunch.

Author: Tara O'Brady

Asparagus, Ham, and Poached Egg Salad

On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice...

Author: Patricia Wells

Beggars' Purses

Author: Melissa Roberts

Mini Crab Cakes

Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.

Author: Betty Rosbottom

Miss Ollie's Jerk Chicken

Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.

Author: Sarah Kirnon

Skillet Cornbread With Chives

A true Southerner wouldn't dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don't judge.

French Onion Breakfast Strata

This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.

Author: Heidi Swanson

Fennel Crusted Ahi Tuna with Lemon Aïoli Over Couscous

Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous

Garlic Mashed Potatoes with Chives

This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment for Chicken and Mashed Potatoes with Herb-roasted...

Author: Stephen Gontram

Cream of Jerusalem Artichoke Soup

Author: Erika Lenkert

Pastrami and Potato Hash with Fried Eggs

You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.

Caviar and Blinis

Author: Victoria Granof

Roasted Corn with Manchego & Lime

Author: Jean Georges Vongerichten

Herb Gnocchi

Author: Thomas Keller

Little Wedge Salad with Sour Cream Dressing

Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.

Author: Molly Baz

Creamy Chive Potatoes

Author: Melissa Hamilton

Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds

This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich...

Author: Louisa Shafia