Editor's Note: This simple recipe for a clear, sugar glaze is ideal for just about any kind of dessert. Simple and easy to make, this glaze can be added as decor or used to enhance the taste of your...
Author: Flo Braker
In culinary school, I learned the term Mother Sauce, which refers to a sauce that is the base for other sauces. When I opened Rocco's and was developing the recipes for it, my cooks and I joked that marinara...
Author: Rocco DiSpirito
Gone are the days when pancakes needed wheat flour, buttermilk, and butter to be delicious. Working from our waffle recipe, these pancakes have none of the taboos but are as good as the traditional ones,...
Author: Barbara Kafka
Sausages have always played a big role in Italian-American cuisine, mostly because they were an easy way for Italian immigrants to duplicate and recapture the flvors of home. In American they found plenty...
Author: Lidia Bastianich
Adding the asparagus to an otherwise traditional recipe really jazzes it up in both flavor and presentation.
Author: Phillis Carey
The earliest Tex-Mex crispy tacos were filled first and then fried. Some taco stands sealed the taco with a toothpick, but in this recipe, the filling is sticky enough to hold the tortilla together. The...
Author: Robb Walsh
This gravy can be made while the turkey roasts. If chanterelle mushrooms are not available, substitute other fresh wild mushrooms, use cremini mushrooms, or buy dried chanterelle mushrooms and soak them...
Author: Diane Morgan
This easy dish makes a great side for a quick lunch or dinner and is elegant enough to serve for a special occasion.
Author: Sara Foster
Delicate angel hair pasta demands a light and elegant sauce, such as this simple white wine mixture flecked with bits of fresh tomato and basil. It's a terrific first course or luncheon dish. I find the...
Author: Rosie Daley
This is a great pasta dish to serve for company. Chances are good that you'll find the Asian ingredients- increasingly carried by everyday food shops-at your local supermarket. We used the Thai Kitchen...
Author: Ruth Reichl
Blanch your beans beforehand and this delicious dish can be prepared in less than 10 minutes. Substitute other vegetables--asparagus, cauliflower, fresh peas--for easy variations.
Author: James DeWan, Chicago Tribune
Place all the ingredients except the brown sugar and vinegar in a large nonreactive stockpot and bring to a boil over high heat.
Author: Christopher Idone
Along with tuna, swordfish is probably the preeminent grilling fish, because the tight texture of its flesh approximates that of meat. Swordfish freezes better than any fish I know. I hesitate to say this,...
Author: Christopher Schlesinger, John Willoughby
Edna Lewis observes that "Greens were one of the most important vegetables in the South. They were considered to have great nutritional value. We hunted the lowland during the winter for wild watercress...
Author: Molly O'Neill
We love wrapping pitted green or black olives-or better yet, a combination-in premade puff pastry. The buttery dough envelops the salty; meaty olives to create a truly addictive combination. Make these...
Author: Jonathan King, Jim Stott, Kathy Gunst
It isn't uncommon to see three or four buckets of cream in Central, West-Central and Tabascan markets: from thin, sweet and fresh to well ripened, thick and tangy. It's all heavy cream-not the light, low-butter...
Author: Rick Bayless
Bet you didn't know that the banquet burger began life in Toronto, Canada! Invented by restaurant owner Francis Deck and originally dubbed the Forest Hill burger (after an upscale area of Toronto), it...
Author: Kathleen Sloan-McIntosh
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo, and I can't blame 'em-it's one of those matches made in heaven. The pesto coats the...
Author: Dave Lieberman
Even those in the anti-white-chocolate party go for this: all the white chocolate does is cut through the necessary bitterness of the coffee (effortlessly supplied in the form of instant espresso powder)...
Author: Nigella Lawson
Salt cod is expensive. This salad is a good way to use trimmings from a whole boneless or bone-in side of baccalà you bought to make the Marechiara. If you trim the baccalà before you soak it and save...
Author: Lidia Bastianich
Warm, savory stuffed mushrooms are one of those things people can't get enough of. And a large portabella makes a perfectly sized appetizer for one. But this filling is also great stuffed into button mushrooms...
Guinea hens aren't quite as meaty as chickens, but their flesh is far more flavorful.
Author: Christopher Hirsheimer, Peggy Knickerbocker
This savory bread is the direct ancestor of pizza and the descendant of the hearth cakes eaten throughout Europe during the early Middle Ages.
Author: Lidia Bastianich
I grew up not far from Castroville, known as the Artichoke Capital of the World. I well remember weekend morning rides along the California coast when road stands sold artichokes for a nickel each, and...
Author: Rick Rodgers
This recipe is a lifer. I've been making it for more than 20 years, and every time I try to file it away, someone inevitably comes along asking for it. I brought it to my first staff get-together when...
Author: Suzanne Goin
According to Sardinian writer Fernando Pilla, this dish predates the appearance of tomatoes in italy. Tomatoes were considered poisonous by the Europeans until the mid-eighteenth century. The sauce can...
Author: Julia della Croce
I learned to love sticky pudding during a highly enjoyable trip to Scotland, where almost every menu featured the warm dessert of gooey cake and sauce. It occurred to me that the flavors would take well...
Author: Rick Rodgers
Eric: I discovered soft-shell crabs when I was working at Jean-Louis Palladin's restaurant in Washington, D.C., but it wasn't until I made a pilgrimage with Jean-Louis to Jimmy Snead's restaurant on the...
Author: Eric Ripert, Maguy Le Coze
Author: Debbie Gore
This beautiful citrus salad is so light and refreshing, it's almost a palate cleanser. I've served it at fancy dinner parties and at school with equal success. The zing of the Ginger Dressing adds a whole...
Author: Robert W. Surles
Beef brisket is another cold-weather comfort food that nearly everyone loves. Here it gets its great taste from slow cooking a day or two before serving, so plan accordingly. Lively horseradish sauce is...
Author: Barbara Scott-Goodman
In a skillet, heat sesame oil and sauté raisins, stirring frequently. Remove with a slotted spoon, and set aside in a small bowl. Quickly sauté sunflower and sesame seeds in remaining oil, stirring frequently,...
Author: Sharon Lebewohl
Through this dish, I've discovered that many people who think they don't like Brussels sprouts turn out to be wrong. The trick is to slice the sprouts thin and cook them until they're very tender. This...
Author: Mollie Katzen
Twelve cookies, one pound of chocolate chips-sounds like a good ratio to me. For these cookies, some of the chocolate chips are melted and mixed into the dough and some are mixed into the dough as chips....
Author: Elinor Klivans
This strong, comforting peasant soup relies on great homemade chicken stock for a good solid foundation. It makes an excellent starter for an elegant dinner party of Mediterranean foods such as herbed...
Author: Mary Sue Milliken, Susan Feniger
Harvesting zucchini blossoms is a great way of controlling the amount of summer squash in the garden, and my local farm stands always have piles of them for sale. I usually pass them over, but then, in...
Author: Rick Rodgers
When asparagus is in season, I cook this dish every week. You can dress it up for a frou-frou formal dinner, but it's easy enough to set out with a simple salad or burgers. I made this aioli after seeing...
Author: Cat Cora
Instead of white cubes of tofu bobbing in this African-style, soup where they look decidedly odd, I puree the tofu with a portion of the finished soup until everything is smooth. The tofu is there, but...
Author: Deborah Madison
This beautiful golden-colored chutney can be served with poultry, pork, and beef, as well as shellfish and fish. It makes a lovely, cooling accompaniment to Indian or Caribbean curries.
Author: Grace Parisi
This flavored mayonnaise is a wonderful addition to panini, especially beef panini. The blue cheese gives an extra bite to almost any ingredient lineup.
Author: Tiffany Collins
This recipe is my adaptation of a dish at Trattoria Gigina in Bologna. Though it is as homespun as any meatball recipe, the mortadella in the meat mixture and cream in the tomato sauce make it seem a little...
Author: Michele Scicolone
This classic presentation of one of Ireland's most emblematic meats is served by Kay Harte at her indispensible Farmgate Café, overlooking the daily bustle at the English Marker in Cork. Harte's parsley...
Author: Colman Andrews
Fresh herbs, a touch of lemon, and a sprinkling of ricotta salata cheese enhance the delicate flavor of salmon, making this dish not only outstanding and colorful, but also rich and heavenly with the addition...
Author: Diane Morgan
Simplicity itself-and you can either grill or broil these zesty skewered scallops. Be sure to let them marinate for at least a couple of hours to develop flavor. The recipe comes from Eileen Weinberg of...
Author: Fran McCullough
I know that suggesting homemade ice cream for an easy after-work supper makes me sound as if I'm going into deranged-superwoman overdrive, but may I put the case for the defense? All you do to make this...
Author: Nigella Lawson
In the fall, when the frost is threatening to make off with your last not-yet-ripe tomatoes, pick them like mad, then make this riff on pork chile verde. It's a great Sunday supper dish, chunky and stewlike...
Author: Scott Daigre, Jenn Garbee
Cumin, cilantro, and jalapeños add a decidedly Southwestern accent to this Southern favorite. For a variation, add a can of diced tomatoes along with the beans.
Author: Robin Robertson
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