Use this basic recipe to make Pappardelle with Slow-Cooked Brisket.
Author: Donna Hay
The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event...
Author: Maricel Presilla
Author: Gabrielle Hamilton
Author: Allen Susser
Author: Beatriz Llamas
Author: Zanne Stewart
Like pesto, but with peppery arugula instead of basil, this classic combination of garlic, Parmesan, and good-quality olive oil will become a favorite pasta partner.
For curry in a hurry, a few shortcut ingredients from the frozen foods- and canned goods-aisles yield a gently spiced, deep-flavored Thai-inspired sauce that's ready in under an hour.
Author: Claire Saffitz
Author: Maggie Ruggiero
Author: David Waltuck
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste. The food processor makes...
Author: Anna Stockwell
Author: Roberta Lee, M.D.
"While my husband and I were vacationing in the Cayman Islands, we had the pleasure of dining at Fidel Murphy's Irish Pub on Grand Cayman," writes Regina Stewart of Acworth, Georgia. "We travel a lot and...
Cervo's restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version.
Author: Chris Morocco
Author: Tom Moorman
This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you'll use again and again.
Author: Andy Baraghani
Memelas are ubiquitous in Oaxaca, where they're made with fresh masa dough. Since finding similar masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada,...
Author: Colin Cowie
Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant in London.
Forget standard party snack mixes, forget trail mix...the Super Bowl demands crispy-crunchy-salty turf mix.
Author: Anna Stockwell
Author: John Harris
It's really satisfying to make chicken stock on the grill. The pot can sit in a corner of the grill as long as the grill is fired up, and the stock will only get better with each hour.
Author: Eric Werner
Author: Jean Georges Vongerichten
Author: Molly Stevens