Author: Zarela Martinez
Author: Fred Thompson
Author: Michael Romano
This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.
Author: Christina Anstead
This totally addictive matzo treat combines the flavors of two Passover classics: macaroons and matzo. Get the recipe.
Author: Rhoda Boone
Author: Julie Richardson
Author: Katy Sparks
Author: Kristine Kidd
Author: Janet Taylor McCracken
Author: Julie Hasson
Author: Ruth Cousineau
Author: Georgia Downard
Author: Joyce Carol Oates
Dusted with flaky sea salt, these buttery Parker House rolls are folded, making them perfect for late night leftover turkey or roast sandwiches.
Author: Lillian Chou
Author: Jimmy Bannos Jr.
Author: Susan Herrmann Loomis
Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.
Author: Melissa Hamilton
Author: Deborah Briggs
A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.
Author: Selma Brown Morrow
We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.
Author: Dawn Perry
Author: Ivy Manning
In the Greek soup known as avgolemono ("ahv-go-LEH-mo-no"), humble ingredients-chicken broth, lemon juice, eggs, a small amount of rice-morph into a light soup with the consistency of liquid velvet. Although...
Author: Ruth Cousineau
Caramel Popcorn, Salted Almond, and Malt Cookies
Author: Donna Hay
This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When...
Author: Fergus Henderson
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
Author: Shelley Wiseman
Author: Lidia Bastianich
Author: Virginia Burke
Author: Susan Herrmann Loomis
Author: Ursula Ferrigno
Author: Lane Crowther