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Eggplant Tartines with Hummus and Arugula

Author: Gina Marie Miraglia Eriquez

Beurre Blanc

Adding cream to beurre blanc helps with the emulsification, ensuring it stays rich and luxurious far longer that a sauce without it.

Monkfish Saganaki

Author: Milos Athens

Quick and Easy Cioppino

Author: Paul Grimes

Skillet Corn Bread

Author: Susan Goss

Garlic Knots

Be sure to make enough for a crowd, because these chewy, garlicky knots - a pizzeria classic - will go fast.

Author: Lillian Chou

Citrus Infused Custard Sauce

Author: Shelley Wiseman

Frisée Salad with Lardons and Poached Eggs

The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.

Seafood Stew

Author: David Downie

Balsamic Hoisin Sauce

Author: Alexis Touchet

Marshmallow Sauce

Author: Elizabeth Green

Pasta and Lamb Casserole (Pastitsio)

Author: Maggie Ruggiero

Pecan Brown Butter Cookies

Author: Paul Grimes