Author: Ian Knauer
Feed a crowd with a baked casserole version of the classic French Croque Madame sandwich with smoky ham, melty cheese, creamy sauce, and gently cooked eggs.
Author: Rhoda Boone
Author: Joie Gaty
Author: Anne Willan
Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.
Author: Stacey Antine
Author: Nava Atlas
Author: Seamus Mullen
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Author: Christina Chaey
Author: Chris Schlesinger
Author: Karen Adler
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Diner cooks know three things about French toast: 1. Thick-cut challah is crucial. 2. Cinnamon and vanilla shouldn't be skimped on. 3. Syrup is welcome-but if you do it right, a dusting of powdered sugar...
Author: David Tamarkin
Author: Rick Tramonto
Author: Jacques Pépin
Author: Lewis Rossman
Author: Melissa Roberts-Matar
Author: Jeanne Thiel Kelley
Author: James H. Turner IV
Author: James Beard
Author: Chris Schlesinger
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...
Author: Raquel Carena
Author: Kate Ewald
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Author: Melissa Roberts
Author: Susan Spungen
Author: Joel Robuchon