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Basic French Vinaigrette

Author: Kemp Minifie

French Chicken Tarragon

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

Roasted Potatoes and Shallots

Author: Ruth Cousineau

Beef Stroganoff

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...

Asian Barbecue Sauce

An easy Asian Barbecue Sauce recipe.

Confit Duck Legs

Author: Paul Grimes

Ravioli with Sage Cream Sauce

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

Lemon Vinaigrette

Herb Roasted Pork Loin

Author: Maggie Ruggiero

Chicken and Potato Gratin With Brown Butter Cream

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

Green Beans with Caramelized Pecans

Author: Gina Marie Miraglia Eriquez

Châteaubriand

Author: Victoria Granof

Crispy Fried Shallots

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

Pea, Asparagus, and Fava Bean Salad

Author: Melissa Hamilton

Mustard Cream Sauce

An easy Mustard Cream Sauce recipe

Grilled Halibut with Chimichurri

Author: Lillian Chou

Petrale Sole with Lemon Shallot Brussels Sprouts

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

Bibb Lettuce Salad

Author: Thomas Keller

Deep Dish Quiche with Garnishes

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

Thai Red Curry Paste

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.

Tomato and Roasted Garlic Pie

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

Chicken with Roasted Grapes and Shallots

Author: Bon Appétit Test Kitchen

Yellow Rice

An easy Yellow Rice recipe. Turmeric gives this rice its vivid color.