Author: Dave Kovner
Author: Ian Knauer
Author: Ruth Cousineau
In this recipe, a long marinating time allows many powerful ingredients to penetrate the skirt steak: the acid in balsamic vinegar and Worcestershire sauce doesn't just flavor the meat; it also breaks...
Author: David Walzog
Author: Diana Shaw
The trees of Hansel and Gretel's forest surely had bark like this, sparkling with sugar crystals and tasting of sylvan honey. Though the biscuits pair wonderfully with blueberries in gin syrup, they also...
Author: Ian Knauer
Author: Lora Brody
Author: Melissa Roberts
Author: Joe Truex
Author: Jayne Cohen
Author: Selma Brown Morrow
This is the best and easiest French Onion Soup. I use mozzarella cheese sometimes instead of swiss. I also use beef bouillon mixed with water if I have no broth on hand.
Author: mosma
Flavored with garlic, rosemary, oregano, and crushed red pepper, this crumble makes a great salad topping, or anytime snack during Passover.
Author: Lily Freedman
Author: Sheri Castle
Author: Jeanne Kelley
Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. This is the most basic tomato salad, given the Southeast Asian and Indian...
Author: Colin Cowie
Make and share this Matzo Mushroom-Onion Kugel recipe from Food.com.
Author: Cynna
Author: Andrea Ibanez
Author: Cynthia Long
This recipe for a hybrid of babka and challah is the best of both worlds.
Author: Claire Saffitz
Author: Susan Herrmann Loomis
Author: Anna Thomas
Author: Melissa Roberts
Don't pass over slightly bruised or extra-ripe tomatoes; they're often the most flavorful and especially good here.
Author: Joshua McFadden
Author: Eloise Davison