Author: Lynne Rossetto Kasper
This recipe is used to make a variety of cookies, Basic Butter Cookie Dough that can be prepared in 45 minutes or less.
Author: Ruth Cousineau
This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle Mushrooms to soak up the custard, so this one has a much looser...
These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version-the outside fries up crisp and golden, while the cheesy middle stays...
Author: Ian Knauer
Author: Gina Marie Miraglia Eriquez
This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness.
Author: Ruth Cousineau
As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and delivers a true burst of Mediterranean flavor.
Author: Ian Knauer
Author: Mimi Smith
Author: Chris Schlesinger
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
Author: John Willoughby
Author: Andrea Albin
Author: Kay Chun
Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.