The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Author: Stephanie Clarke
Author: Fred Thompson
Hot chocolate may reign supreme, but this ambrosial bittersweet drink from chef Michelle Polzine gives it a run for its money.
Author: Michelle Polzine
Author: Bon Appétit Test Kitchen
Author: Joy Ackerman
These balls will definitely get any party started. Buffalo's finest bar food minus the bones is the perfect food to serve for the big game, a surprising appetizer, or even passed as a fancy hors d'oeuvre....
Author: Daniel Holzman
Author: Laura Gambrill
Author: Gina Marie Miraglia Eriquez
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
Author: Hugh Fearnley-Whittingstall
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light...
Author: Liz Neumark
Author: Norma Shirley
Author: Rebecca Rather
Author: Elizabeth Karmel
Author: Dorie Greenspan
The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.
Author: Rick Martinez
Author: Melissa Roberts
Author: Gael Greene
Make this patriotic dessert for the 4th of July, Memorial day, or anytime you want to show your national pride.
Author: Rhoda Boone
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
Author: Judith Fertig
Author: Michele Adams
Author: Bruce Aidells
Author: Shelley Wiseman
Author: Maria Watson
Author: William Viets
Author: Kay Chun
Author: Rick Rodgers