Author: Geoffrey Selling
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
Author: Deborah Madison
Nests of crunchy phyllo dough are baked and topped with whipped cream, strawberries, and honey.
María de los Angeles Rodrguez Artacho, co-owner with her husband of Bar Jordi, was kind enough to share her recipe.
Author: Nancy Harmon Jenkins
Author: Jasper White
Author: Norman Van Aken
This satisfying swordfish dish comes together in as little as 20 minutes. Cooking the fish, then making the warm herby mustard dressing in the same skillet also means cleanup is a breeze.
Author: Andy Baraghani
Author: Carey Paquette
Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers. A fiery dollop of chipotle mayonnaise...
Author: Alexis Touchet
Author: Molly Stevens
Author: Cindy Mushet
Author: Cheryl Alters Jamison
Add sweetness and spice to a simple chicken dinner with a few spoonfuls of chile jam.
Author: Daphne Oz
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Author: Susan Spungen
Author: Virginia Burke
Author: Meryl Rothstein
Author: Victoria Granof
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...
Author: Nancy Harmon Jenkins