Author: Susan Spungen
Author: Ruth Cousineau
Author: Claudia Fleming
Author: Zarela Martinez
Author: Jim Fobel
Author: Susanna Foo
Author: Fran McCullough
Author: Charmaine Solomon
Author: Lillian Chou
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead....
Author: John Besh
Author: Lesley Porcelli
Author: Linda Grisso
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
Author: Shelley Wiseman
Author: Susan Friedland
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...
Author: Jill Silverman Hough
Author: David Downie
Author: Lidia Bastianich
Author: Peter Berley
Author: Jennifer Appel
This Trinidadian dish is made of eggplants that have been broiled and mashed with garlic and tomato. Enjoy it with eggs for breakfast or with roti for lunch or dinner.
Author: Ramin Ganeshram
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: Tom Colicchio
Author: Joanne Chang
Author: Traci Des Jardins
Author: Janis Gavin