An easy Crème Anglaise recipe.
Butter Pie Crust
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight...
This empanada dough recipe can be used to make any kind of empanada, including chicken empanadas, potato and chorizo empanadas, and more.
A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor.
Author: Stephen A. McLeod
Author: Bon Appétit Test Kitchen
This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .
Author: Julie Loria
Author: Marlin Kaplan
Author: Alan Rosen
Author: Jeanne Kelley
Author: Anna Getty
Author: Martha A. Rau
"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success...
Author: James Beard
A quick and easy Sauerbraten recipe. This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight...
Author: Rose Levy Beranbaum
Author: Ruth Joseph
An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting
Author: Becky Guyton
If you're craving the traditional picnic favorite, try this recipe, which makes enough to dress 8-9 cups of shredded cabbage and vegetables.
Author: Bon Appétit Test Kitchen
To ensure a crispy tart crust, the pastry shell is partially baked before it's filled.
Author: Julia Child
Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough.
Author: Andrea Albin
Author: Hubert Keller
Author: Judy Goldwasser
It's important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for a batch of Parma braids or a princess ring. Or make...
Author: Nancy Silverton
