Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: Traci Des Jardins
Author: Joe Gannon
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin"...
Author: Stella Parks
Author: Debbie Fleming
Author: Gina Marie Miraglia Eriquez
Author: Keith McNally
Author: Russ Parsons
Author: Maggie Ruggiero
Author: Sheila Lukins
Author: Anne Byrn
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward as well.
Author: Chris Morocco
Author: Janis Gavin
Author: Beth H. Fishman
This Trinidadian dish is made of eggplants that have been broiled and mashed with garlic and tomato. Enjoy it with eggs for breakfast or with roti for lunch or dinner.
Author: Ramin Ganeshram
Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops...
Author: Anna Stockwell
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
Author: Melissa Roberts
Author: Joan Nathan
Author: Nathalie Dupree
Author: Dora Moel
Author: Maggie Ruggiero