Author: Scott Peacock
Author: Melissa Roberts
Author: Bill Granger
This recipe is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). It's chilled...
Author: Melissa Hamilton
These dumplings are the most succulent weve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will...
Author: Andrea Reusing
Author: Sheila Lukins
Author: Daniel Patterson
Author: Rose Levy Beranbaum
Author: Florence Myers
Author: Susan Spungen
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa...
Author: Leticia Moreinos Schwartz
Author: Molly Stevens
Author: Melissa Clark
Our go-to I'm-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it'll feel like summer.
Author: Claire Saffitz
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
Author: Victoria Granof
Of all the rich and succulent winter squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden skin with green striations is more than...
This easy steak dinner only requires a few ingredients but is full of rich, satisfying flavor.
Author: Molly Baz
Author: David Waltuck
Author: Rick Tramonto
Author: Lucindy Willis
Author: Lora Zarubin
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz