Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.
Author: Kevin West
Author: Francois Payard
With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
Author: Joe Sevier
Author: Selma Brown Morrow
Author: Katie Sullivan Morford
Author: Allison Arevalo
Author: J. M. Hirsch
Author: Brian S. Hale
Author: Carla Rollins
Author: Maggie Ruggiero
Author: Cindy Purdo
Recipes for this childhood favorite typically call for purchased cookies, boxed pudding, and imitation whipped cream; in this updated version, everything is made from scratch. (Well-not the gummy worms....
Author: Sam Worley
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...
Author: David Waltuck
Author: Ellen Brown
Author: Erin Renouf Mylroie
Author: Nancy Rones
Author: Tracy Gensler
Author: Steve Silverman
Author: Dede Wilson
Author: Anna Boiardi
Author: Jennifer Iserloh
Author: Tracey Seaman
Author: Midge Russell
Author: Rick Rodgers
Author: Marge Perry
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
Author: Ruth Cousineau
Author: J. M. Hirsch
Author: Sarah Tenaglia
Author: Jennifer Denton
Author: Ian Knauer