The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.
This dessert has it all - a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue.
Author: Ian Knauer
Tangy, luscious crème fraîche can easily be made by combining 1 cup of cream with 1 tablespoon buttermilk. Stir to mix completely, then leave at room temperature, covered with a clean towel, overnight....
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Shauna Sever
Author: Beatriz Bloom
Author: Maggie Ruggiero
Author: Susan Herrmann Loomis
Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! Don't look any further for a succulent crab salad open-face sandwich. The little garlic toasts piled high...
Author: Rick Tramonto
Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent. Editors Note: Want to know more about how to make this dish? Check out our video here.
Author: Andrea Albin
Author: Chad Robertson
Author: George Weld
Author: Jack Bishop
Author: Andrea Reusing
Author: Dianne Rossmando
Author: Marlene Van Beek
Author: Sam Worley
Author: Diane Rossen Worthington
This ultra-rich dessert is inspired by the classic Rigó Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld.
Author: Tamra Davis
Serina Kaker "When a good friend went out of town, I volunteered to water the plants in her apartment, and my reward was helping myself to the Christmas cookies, all nicely stored in a tin," says Jane...
Author: Jane A. Van Pelt
Author: Maggie Ruggiero
Author: Shirley Cheng
Author: Janet Taylor McCracken
Author: James Peterson
Author: Nancy Oakes
Author: Elizabeth Horton de Meza
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.
Author: Maggie Ruggiero
I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes...
Author: Rebecca Katz