Author: Edna Lewis
In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds...
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer them to retain some bite.
Author: Del Zimmerman
Author: Elizabeth Green
Since many commercial brands of puff pastry contain shortening, not butter, it's worth the effort to make this rich, flaky version at home. Don't be intimidated by the preparation; it's really just tiny...
Author: Ruth Cousineau
Author: Maggie Ruggiero
A relish of pickled peaches and red onions makes an irresistible summery counterpart to juicy grilled pork chops.
Author: Elizabeth Green
Author: Lillian Chou
Use with sweet and buttery lettuces such as Boston and Bibb.
Author: Ruth Cousineau
Medallions of pork tenderloin and large strips of cabbage make for a quick and satisfying stir-fry.
Author: Lillian Chou
Author: Ruth Cousineau
For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the...
A simple and nutty fall dessert.
You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget - and then enjoy.
On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework for a spanakopita-like pie. This pie's dill-...
Author: Melissa Roberts