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...
Author: Ivy Manning
Author: Edna Lewis
An easy Bourbon Sauce recipe
Author: Rochelle Palermo
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
An easy Sweet-Potato Latkes recipe
Author: Frances Largeman-Roth
Author: Sarah Dickerman
Author: Tom Gilliland
Author: Paul Grimes
Author: Joyce Goldstein
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.
Author: Ruth Cousineau
Author: Mona Talbott
Author: Peggy Markel
Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Author: Melissa Clark
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes...
Author: Adina Steiman
Author: George Hendrix
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...
A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.
Author: Heidi Swanson
Author: Copeland Marks
Author: Melissa Roberts
Author: Susan Spungen
Author: Carol Hill
Author: Bon Appétit Test Kitchen
Author: Anna Pump
Author: Julia Child
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and...
Author: Sarah Copeland