Author: Janet Fletcher
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Susan Herrmann Loomis
This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night dish.
Author: Lillian Chou
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
Author: Farid Zadi
Author: Ethan Stowell
Author: Ian Knauer
This is my Sicilian great-grandmother's recipe. I've never tasted better. Serve with meatballs and Italian sausage; it's also terrific as a marinara sauce.
Author: MELHARVEY
Author: Connie Barbara Schaeffer
Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You...
Author: Anna Stockwell
Author: Ron Silver
Author: Jesus Gonzalez
Author: Jill Ringer
Author: Nick Malgieri
You may be surprised that eggplant gratin is this quick and easy to put together.
Author: MSTRECKE
Author: Betsy Beckmann
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of...
Author: MisterHealthy
Author: Aviva Goldfarb
Sea salt and peanuts up the ante in this salty-sweet treat.
Author: Sarah Tenaglia
Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
Author: Ludo Lefebvre
Author: Jan Okun
Author: Charlie Trotter