This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.
This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.
This Sweet-Potato Cobbler recipe was common at Juneteenth celebrations years ago but is now seldom seen.
Author: Nathan Jean Whitaker Sanders
The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.
Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity...
An easy Cranberry Jam recipe
An easy recipe for Old-Fashioned Scalloped Potatoes, made with softened onions, an easy roux, and thinly sliced potatoes.
Steamed Broccoli with Olive Oil, Garlic, and Lemon
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Author: Gina Marie Miraglia Eriquez
Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.
Author: Shelley Wiseman
As with hot chocolate, use any milky liquid you prefer, whether it's from a cow, nuts (almond milk), beans (soy milk), or grains (rice milk). For sweeteners, feel free to substitute maple syrup, honey,...
Author: Kemp Minifie
An easy Lettuce Soup recipe. This soup is a great way to use lettuce's outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and...
An easy Honey-Glazed Pecans recipe.
The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust...
Author: Walter Manzke
Author: Toni Oltranti
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight...
This empanada dough recipe can be used to make any kind of empanada, including chicken empanadas, potato and chorizo empanadas, and more.
Author: Ruth Cousineau
This classic pulled pork is the ultimate holiday weekend grilling project.
Author: Ruth Cousineau
An easy Mai Tai cocktail recipe
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing...
Author: Melissa Roberts
Author: Baija Lafridi
An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.
With a layer of sweet ripe plums sandwiched between the cake and crumb topping, this dessert is the perfect thing for summer brunch.
Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire. An easy homemade pickle Relish
Author: Ian Knauer
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed...
Sticky Rice with Mango
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or...
An easy Curried Chicken Salad recipe
This quick meal of shrimp stewed in canned tomatoes and bell pepper, served over rice, makes an excellent and easy dinner.
Author: Gina Marie Miraglia Eriquez
Ras-El-Hanout - This vibrant spice blend makes an excellent addition to lamb burgers or roasted chicken. Store in an airtight container in a cool, dark, dry place.
Can be prepared in 45 minutes or less.
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in crisp, crackly skin that gives way to moist flesh,...
Author: Ian Knauer
Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King of Dayton, Ohio, sent us "the original recipe,"...