A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires...
Author: Hubert Keller
Author: Emily Connor
Author: Lara Ferroni
Although we feature smoked fish in this chowder, the recipe works equally well with fresh fillets of such white fish as cod, haddock, halibut, or snapper.
Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.
Author: Ann Redding
Author: Martin Boetz
This is a fun and inexpensive gift to give to your childs/childrens teachers and staff members at their school. You can give these to just about anyone. Kids think they are funny! You can print the poem...
Author: AuntWoofieWoof
Author: Bon Appétit Test Kitchen
Keep in mind that the level of heat in harissa pastes varies widely from brand to brand-adjust how much you add depending on your preference. If your stew skews hot, just top it with a dollop of minty...
Author: Claire Saffitz
Author: Suzanne Tracht
Author: Holly Smith
We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's...
Author: Chris Morocco
Author: Penny LeBlanc
Author: Joseph Gogolinski
Author: Shullie Neumark
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time...
Author: Bruce Aidells
Citrus segments get saucy in our play on duck à l'orange.
Author: Claire Saffitz
All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of assembly and cooking.
Author: Molly Baz
Author: Elinor Klivans