Author: Kemp Minifie
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture...
Author: David Tanis
Author: Ruth Cousineau
Author: Molly Stevens
This Russian dish has been around for several centuries, but it wasn't until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition...
An easy Asian Barbecue Sauce recipe.
Author: Alfred Portale
Author: Paul Grimes
Author: Suzanne Tracht
Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled with chocolate sauce and sprinkled with crushed...
Lemon Vinaigrette
Author: Maggie Ruggiero
This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter...
Author: Christian Reynoso
Author: Gina Marie Miraglia Eriquez
Author: Victoria Granof
Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Crispy, sweet, and salty, they...
Author: Charles Phan
Author: Melissa Hamilton
An easy Mustard Cream Sauce recipe
Author: Jeanne Thiel Kelley
Author: Jeanne Thiel Kelley
Author: Tina Miller
Author: Lillian Chou
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...
Author: Jill Silverman Hough
Author: Michael Mina
Author: Thomas Keller
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting when you garnish it with lots of salty/saucy/creamy...
Author: Tara O'Brady
If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced.
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.
Author: Rick Martinez
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
An easy Yellow Rice recipe. Turmeric gives this rice its vivid color.