Author: Shelley Wiseman
Author: Alison Roman
Author: Jose Garces
This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms
Author: Suzanne Tracht
Author: Bruce Aidells
Author: Victoria Granof
Author: Beth Hillson
Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!
Author: Trine Hahnemann
If you have a stovetop griddle, use it to make a few flatbreads at a time.
Author: Rebecca Collerton
Author: Viet Pham
Author: Ira Freehof
Author: Rick Rodgers
Author: Patrick Corrigan
Author: Elizabeth Karmel
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
Author: Andrew Knowlton
Author: Rosemary Leicht
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
Author: Nina Simonds
These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try...
Author: Andrew Friedman
Author: Rick Rodgers
Author: Alexis Touchet
Author: Clifford A. Wright
Author: Ruth Cousineau
Author: Caroline Belk
Author: Yotam Ottolenghi
Author: Anne Willan
Author: Andrew Friedman
Author: Andrea Albin
Author: Melissa Hamilton
Pan-Grilled Salmon on Toast with Scallion Mayonnaise
Author: Pam Rupp
Editor's note: This recipe is adapted from Sardinian chef Raffaele Solinas. Solinas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. In this...
Author: Raffaele Solinas