This ultra-rich dessert is inspired by the classic Rigó Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld.
Eau-de-vie, or fruit brandy, an Alsatian specialty, is used to great effect in this dish, bringing out the subtle nuances in the pears. A custardy, brandied layer over the tender fruit, along with a nutty...
Author: Ruth Cousineau
Despite the fact that salmon seems to be everywhere these days, this dish is something very special. Mustard-herb butter gives a lemony pop to the meatiness of the fish, while French green lentils add...
Author: Shelley Wiseman
Pork chops can get pretty dried out. This recipe fixes that age-old problem. It's also a great main course for a family-style dinner. Just slice the pork after it's done cooking, place in a serving dish,...
Author: Tyler Graham
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.
Author: Maggie Ruggiero
Author: Rick Rodgers
Author: Maggie Ruggiero
This dessert is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen."
Author: Maria Helm Sinskey
Author: Ian Knauer
Author: James Peterson
Author: Michele Urvater
Author: Abigail Johnson Dodge
Author: Lori Longbotham
Author: Victoria Granof
Author: Justin Kulongowski
Author: Jeanne Kelley
Author: Eugenia Bone
Author: Sara Perry
Author: Lynn Alley
Author: Eric Ripert
Author: Buddy Valastro
Author: Julie Hasson
Author: Sara Foster
Blueberry Galette with Lemon Ice Cream
Author: Gina Marie Miraglia Eriquez
Make Hard-Boiled Eggs perfectly, every time.
Author: Todd Weisz