Author: Cynthia Paige Ward
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich...
Author: Louisa Shafia
Author: Stephan Pyles
Author: Catherine McCord
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Author: R. A. Street
Author: Ian Knauer
Author: Farid Zadi
The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet" status. Tips for success: Choose firm, just-ripe...
Author: Andrea Chesman
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Joan Nathan
Author: Steven Raichlen
Author: Susan Herrmann Loomis
Author: Nick Malgieri
Author: Jesus Gonzalez
Author: Terrie Achacoso
Sea salt and peanuts up the ante in this salty-sweet treat.
Author: Sarah Tenaglia
An easy Oatcakes recipe.
An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.
Author: Cynthia Wong
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: Jeanne Thiel Kelley