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Roasted Potatoes with Garlic, Lemon, and Oregano

For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.

Author: Aglaia Kremezi

Homemade Cheese Spread with Garlic and Herbs

Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.

Author: Rhoda Boone

Steamed Broccoli with Olive Oil, Garlic, and Lemon

Steamed Broccoli with Olive Oil, Garlic, and Lemon

Yaka Mein

Author: Cynthia LeJeune Nobles

Roast New York Strip Loin With Garlic Herb Crust

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by...

Baked Salmon with Mustard Dill Sauce

An easy Baked Salmon with Mustard-Dill Sauce recipe

Author: Deb Sokol

Classic Potato Pancakes

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Author: Andrew Friedman

Roasted Garlic Asparagus

Author: Susie Fishbein

Slow Baked Salmon with Lemon and Thyme

Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer...

Author: Bon Appétit Test Kitchen

Classic Sole Meunière

Author: Molly Wizenberg

Crab Salad Sandwiches

You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.

Quinoa Tabbouleh

Author: Bon Appétit Test Kitchen

My Favorite Simple Roast Chicken

Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.

Author: Thomas Keller

Argentinian Style Beef with Chimichurri Sauce

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

Kasha Varnishkes at Wolff's in New Jersey

Packaged bow-tie noodles,large and small, quickly replaced the flat homemade egg noodles in the American version of kasha varnishkes. The trick to a good kasha varnishke is to toast the whole-grain buckwheat...

Author: Joan Nathan

Pork Chops with Mustard Sauce

An easy Pork Chops with Mustard Sauce recipe

Classic Terrine of Foie Gras

Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight...

Grilled Asparagus

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . Grilling asparagus miraculously transforms it from the kind of vegetable you hated...

Author: Elizabeth Karmel

Roasted Brussels Sprouts with Garlic and Pancetta

For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the salty pancetta fat will melt over the sprouts imparting...

Asparagus Risotto

An easy Asparagus Risotto recipe

Porchetta Style Roast Pork

Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day...

Author: Jeanne Kelley

Mussels with Garlic Butter

For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

Crab Quiche

Author: Tony Kerum

Linguine with Clam Sauce

Author: Stanley Tucci

Steak Diane

Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll love.

Author: Paul Grimes

Roasted Pork with Sage, Rosemary, and Garlic

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife,...

Author: Marco Canora

Memphis Style Ribs

Author: Steven Raichlen

Joe's Special

Author: Cheryl Alters Jamison

Deviled Chicken Drumsticks

Author: Ian Knauer

Fresh Country Pork Sausage with Pepper and Sage

Pork Sausage that is great for breakfast with eggs and grits.

Author: James Villas

Kolacky

Author: Barbara Grunes

Linguine ai Frutti di Mare

Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!

Author: Lesley Porcelli

Grilled Cuban Sandwich (Sandwich Cubano)

Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great...

Author: Lourdes Castro

Shrimp Risotto

A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.

The One and Only Truly Belgian Fries

There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be...

Author: Ruth Van Waerebeek

Wilted Spinach Salad with Warm Feta Dressing

Author: Bon Appétit Test Kitchen