This simple apple salad got its name from the luxurious Waldorf-Astoria Hotel in New York. Invented in 1896 not by a chef but by the maître d'hôtel Oscar Tschirky, the Waldorf salad was an instant success....
Author: Ian Knauer
A spicy pepper coating and an Asian-style sauce give these tuna steaks an intense flavor. Joan serves mashed or oven-roasted sweet potatoes alongside. Look for the sesame oil in the Asian foods section...
Author: Joan Brett
Yogurt gets used in two ways in this simple dinner party-worthy chicken dish: as a tenderizing marinade and mixed with the pan juices to create a rich sauce for serving.
Author: Anna Stockwell
Is there anything better than a beautifully cooked steak? I love the simple flavors in this recipe-just great-quality meat paired with a garlicky herb butter. Perfect!
Author: Donna Hay
Author: Gina Marie Miraglia Eriquez
In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature dishes of Belgium are moules-frites (mussels with...
Author: Ruth Van Waerebeek
Mixed Green Salad with Tarragon Vinaigrette
Author: Alison Roman
Author: Luisa de la Hija
This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.
Author: Anna Stockwell
Author: Pam Norby
Spicy Cucumber-Avocado Soup
Author: Erin Renouf Mylroie
Author: Katie Morford
Author: Curtis Stone
Author: Dorie Greenspan
Author: Jeanne Silvestri
Author: Michele Scicolone
Author: Kristen Williams
These tender, flaky scones are all about the butter-but the tart dried currants and a finish of flaky salt certainly don't hurt things.
Author: Genevieve Ko
Author: Ruth Cousineau
Author: Lillian Chou
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in crisp, crackly skin that gives way to moist flesh,...
Author: Ian Knauer
Author: Coby Ming
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not powdered or ground.
Author: Andrew Schloss
Author: Michael Shrader
The classic pairing of pork and apples gets enhanced by a hint of sage for a simple and delicious dinner.
Author: Molly Baz