Honeycombed Belgian waffles make a dramatic cushion for a medley of strawberries, raspberries, and whipped cream. Most any waffle recipe works well in a Belgian waffle iron. This batter makes extra-crispy...
Author: Lou Seibert Pappas
These blueberry muffins are the only ones that we've made every day since Foster's opened over a decade ago. That's over four thousand days of blueberry muffins! Our customers demand them; they're delicious...
Author: Sara Foster
Roasted vegetables, cucumbers, rosemary. and olive oil are typical ingredients in Armenian cuisine, but then many countries of the Near East and Mediterranean may lay claim to succulent, big flavored salads...
Author: Moosewood Collective
Editor's Note: If you are looking for a decadent breakfast recipe, look no further than this Cinnamon & Caramel Pull-Apart Loaf. We have long loved pull-apart loaves for their ease of preparation and...
Author: Yvette van Boven
The cooking of Kerala is varied and open to outside influence. This is a not unusual combination of north and south Indian cooking. The recipe is based on a dish I had at Preethi restaurant in Thripunithura....
Author: Andreas Viestad
In their prime, Brussels sprouts are incredibly buttery, sweet, and tender -high on my list of favorite vegetables. However; they really must be served only when they are very fresh, young and in season....
Author: Mollie Katzen
This recipe has a unique flavor and goes well served over fresh rice or noodles.
Author: Katie Chin, Leeann Chin
Baked in a cast-iron skillet, this is a real pan "cake." At the Bakery, we prepare it in the wood-fired oven, where it puffs up to an inch thick in just a couple minutes. We top it with huckleberries or...
Author: Michelle Rizzolo, Philip Wojtowicz , Michael Gilson
Pork and apples are a classic autumn pairing, the kind of dish that everyone has some version of in their home cooking repertoire. Perhaps it's gilding the lily, or rather larding the pig, but anytime...
Author: Anne Bramley
We have kept this dish on the menu every day since we opened. We vary the accompaniment sometimes, according to what's available, adding slices of ripe pear and watercress in the fall, for instance, or...
Author: Alice Waters
Pomegranate juice is now readily available in groceries. But it is almost just as easy to buy some large dark red heavy pomegranates and juice them yourself, extracting the beautiful seeds, to make similar...
Author: Barbara Kafka
In the American South cornmeal is often used to coat oysters, catfish, and chicken before frying them, but this dish, with its crunchy exterior and red-ripe, smooth tomato inside, becomes very Mediterranean....
Author: Brigit Binns
This is sumptuous and extremely easy. The meat is cooked very slowly for a long time until it is meltingly tender and you can pull the meat off the bones with your fingers. The stuffing-it is the traditional...
Author: Claudia Roden
Author: Carla Snyder, Meredith Deeds
A classic dessert with a unique twist to guarantee a dramatic and delicious ending to any dinner. I saw this presentation in a magazine; I would love to meet the creative person who thought of lining a...
Author: Flo Braker
These pastries are the blueprint for the classic Italian rum cake. As a child it wasn't my favorite, but now I savor every morsel of the rum-soaked sponge cake, sandwiched with vanilla and chocolate pastry...
Author: Maria Bruscino Sanchez
When dinner needs to be on the table fast, you can rely on this colorful and flavorful dish. You have the option of spooning the shrimp onto a bed of rice or orzo, or just using crusty bread to soak up...
Author: Leslie Revsin
Sushi rice is called sumeshi (vinegar-flavored rice) or shari. Shari literally means "Buddha's remains," and it was so named because the very white appearance of the rice reminds people of Buddha's mortal...
Author: Hiroko Shimbo
Sticky, gooey and gorgeous for breakfast! This simple cake is packed with both fresh and dried apples for flavour and texture, just enough spice, and brown sugar for a lovely caramel sweetness. The Brown-Sugar...
Author: Regan Daley
Some things are pretty much perfect just the way they are, and as far as I am concerned, strawberry shortcakes are one of those things. I am all for progress and individual expression but old-fashioned...
Author: Regan Daley
Shrimp salads roam the globe in appeal. This one glistens with sharp and smart tastes from the far shores of the Pacific.
Author: Cheryl Jamison, Bill Jamison
These nifty combinations of finely diced fruit and all-fruit preserves create nearly instant sauces. Each combination makes enough for four to six 1/3- to ½-cup servings as a topping.
Author: Nava Atlas
This is a simple and delicious way to cook salmon that requires very little hands-on time. To truly make it a meal in a hurry, plan ahead and marinate the fish the night before you plan to eat it. If you...
Author: Ying Chang Compestine
In a 2-quart saucepan over medium heat, melt the butter. Add the sugar, brandy, cinnamon, and salt and whisk to combine. Cook at a simmer, whisking, until the sugar is dissolved and the mixture is light...
Author: Liana Krissoff
Midsummer marks high season at the farmers market, so why not celebrate with these peach and raspberry muffins? Based on the classic dessert invented by the French chef Auguste Escoffier to honor the Australian...
Author: Camilla Saulsbury
In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orange-infused...
Author: Ellie Krieger
Mandelbrot bring back memories of my grandmother, Goldie Kahn, who used to dip them in her tea-my favorite way to enjoy them today. Mandelbrot, also spelled mandelbroit, translates from Yiddish as almond...
Author: Faye Levy
This oil has a beautiful yellow color. Heating the spices before combining them with oil unlocks their aroma and flavor. Time is important in the preparation of Curry Oil. If you prepare it in the morning...
Author: Debra Ponzek
This recipe was inspired by my friend Armen Mehrabyan, who lives in Armenia, where he grows and harvests wild herbs that he makes into teas and essential oils. Armen supplies many of Oleana's teas as well...
Author: Ana Sortun
I love risotto for its creaminess-but not on a weeknight. It just doesn't work unless you stand over it like a schoolmarm. Orzo, on the other hand, is nearly as creamy and a lot less fussy. And with the...
Author: Sara Moulton
This soup has a long history--I concocted it as a newlywed when most of the butternut squash soup recipes I tried were too sweet. I began serving it from Italian coffee mugs at relaxed fall suppers and...
Author: Florence Fabricant
It is not always possible to buy fresh squid that have been left uncleaned, with their ink sacs intact. However, you can buy squid ink separately, in a jar; it has a deeply fishy flavor and a wonderful...
Author: valentina sforza
I'm sure that a traditional Spanish cook would find it odd to make a paella based on quinoa, but the concept works well. More important, it tastes good.
Author: Lorna Sass
Baking fish fillets en papillote (that is, wrapped in an envelope-like package) holds in flavor and moisture. This technique usually calls for parchment paper, and while aluminum foil doesn't look as dramatic,...
Author: Art Smith
This strong broth is a great flavor booster for Asian-style vegetable soups, and is also pleasing eaten on its own. Vary it by using any of the embellishments suggested under Simple Miso Broth
Author: Nava Atlas
Author: Marie-Annick Courtier
Quick, light, delicious-a spring supper in thirty minutes, including chopping and peeling. I add a little pasta to the pan stew to give it substance. You want the scallop and pea flavor to dominate, so...
Author: Michael Chiarello
Stir all the ingredients together in a small bowl until the sugar is dissolved.
Author: Dave Lieberman
Tagine, the name of both the cooking vessel and the national dish of Morocco, is typically a stew with vegetables and spices, served with couscous. The curious pot, with its bowl-shaped bottom and conical...
Author: Mark Bittman
Because salmon is so easy to cook at home, I almost never order it in restaurants. I can poach it in white or red wine and make a sauce by adding some cream to the pan. When I want an elegant salmon supper,...
Author: Joyce Goldstein
Marinate the beef in the refrigerator up to 24 hours in advance. You can cook these crowd-pleasing appetizers under the broiler or on an outdoor grill. Serve with Chicken and Scallop Skewers and create...
Author: Katie Chin, Leeann Chin
No dish encapsulates the theme of this book better than this one does. It's the result of inspiration from great ingredients (the sweetest, freshest bay scallops I've ever tasted) and trial-and-error experimentation...
Author: Rocco DiSpirito
This came about the way most of my favorite food has come about, by greedy opportunism. I had some cold chicken in the refrigerator, a huge bunch of parsley in a pitcher by the stove and had recently opened...
Author: Nigella Lawson
These rustic yet elegant mouthfuls are a dessert version of a popular hors d'oeuvre. A sugared crisp polenta base supports a dollop of mascarpone, fresh raspberries, chewy pistachios and gloriously fragrant...
Author: Regan Daley
This is a Lodge original and a favorite I make often for weddings. It is simple and delicious, combining sweet, crisp pear, luscious Brie, and spicy chiles.
Author: Amanda Stine, Mary Garland
Serving this tart is a breeze: Both the dough for the crust and the custard filling may be prepared the day before and refrigerated. On the day you intend to serve the tart, bake the tart shell and leave...
Author: Nick Malgieri, David Joachim
Cantaloupe wrapped in prosciutto has long been a favorite Italian antipasto. So I decided to combine it with risotto, another Italian perennial. The first time I made this risotto, I served it to a large...
Author: Ludovic Lefebvre
Succotash is a favorite late-summer side dish. In this creamy soup, we've made it a meal by adding hearty kielbasa sausage.
Author: Carla Snyder, Meredith Deeds
This recipe is as much of a mash-up as the idea of Korean tacos in the first place, made famous and trendy by the Kogi BBQ truck in Los Angeles. I took the idea of using prune juice to tenderize and marinate...
Author: Joe Yonan