Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Author: Rhoda Boone
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Author: Joan Nathan
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,"...
Author: Baija Lafridi
All you need for this tasty dinner is a bag of onions, garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil makes them become sweet and yielding, almost luscious....
Author: Samantha Seneviratne
Chicken stock, cream, vermouth, and sun-dried tomatoes thicken into a decadent sauce for this easy seafood pasta.
Author: Colu Henry
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Author: Anna Stockwell
This is a great last-minute dinner. I can pick up the salmon on the way home, and I've usually got some herbs in the garden, and the rest of the ingredients in the pantry. Roasting is so much less stressful...
Author: Ina Garten
An easy Sausage and White Bean Cassoulet that can be prepared in 45 minutes or less.
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into...
Author: Nathalie Dupree
Author: Thomas Keller
This easy slurry method-from Mark Bittman's How to Cook Everything: The Basics-takes polenta into weekday fare. And this recipe shows how to make a deeply flavored mushroom sauce with the simple addition...
Author: Mark Bittman
Author: Edna Lewis
Author: Julia Child
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs...
Author: Nancy Harmon Jenkins
Author: Peggy Markel
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various...
Author: Athena Calderone
A quick fry of soft-shelled crabs gets topped with brown butter and parsley.
There's enough garlic butter here to drench every morsel of lobster meat-you'll want to serve crusty bread on the side to soak it all up. An easy Lobster with Garlic Butter recipe.
Author: Marco Pierre White
Author: Lora Zarubin
Author: Joey Campanaro
Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.
Author: Adriana Trigiani
Author: Amanda Hesser
Author: Susan Herrmann Loomis
Author: Sara Foster