Author: R. A. Street
Author: Ron Silver
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
Brandy and lightly sautéed peaches make a rich, sweet sauce for pan-seared pork chops in this delicious weeknight recipe.
Author: Paul Grimes
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich...
Author: Louisa Shafia
Author: Cory Schreiber
Author: Catherine McCord
Author: Joan Nathan
Author: Stephan Pyles
Author: Farid Zadi
Author: Ruth Cousineau
The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet" status. Tips for success: Choose firm, just-ripe...
Author: Andrea Chesman
Author: Ian Knauer
Author: James Oseland
There's enough garlic butter here to drench every morsel of lobster meat-you'll want to serve crusty bread on the side to soak it all up. An easy Lobster with Garlic Butter recipe.
Author: Marco Pierre White
Author: Jesus Gonzalez
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Author: Susan Herrmann Loomis
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Author: Nick Malgieri
Bananas Foster, a favorite New Orleans dessert, was created by the Brennan family in the 1950s when they opened Brennan's restaurant in the French Quarter. It was named for a regular customer, Dick Foster....
Author: Marcelle Bienvenu
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Alexis Touchet
Author: Steven Raichlen