Author: Tracey Seaman
Author: Bruce Aidells
I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (Church? Canceled?...
Author: Ree Drummond
Author: Donatella Arpaia
Author: Colin Cowie
Author: Jacques Pépin
Author: Bettina Ciacci
Author: David Guas
One of my favorite dishes at Brazil a Gosto, chef Luiza Trajano's elegant restaurant in São Paulo, is a baked cocada (a coconut candy made of coconut and sugar cut into squares) with lemon sorbet. It...
Author: Leticia Moreinos Schwartz
Author: Paul Grimes
Author: Susannah Abbott
Author: Steve Silverman
Author: Brook Dojny
We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the...
Author: Bernardo Bukantz
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
Author: Andy Baraghani
At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso-a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè...
Author: Roy Finamore
Author: Carlo Mirarchi
Author: Floyd Cardoz
Author: Andrew Friedman
Author: Michael Psilakis
Author: Faith Willinger
A flaky phyllo crust, layered with butter and a pumpkin pie-spice sugar forms the crust for this silky well-spiced pie.
Author: Ross Dobson
This recipe originally accompanied Monte Cristo Chicken.
Author: Lesley Porcelli
Author: Jeanne Kelley