Butter Pie Crust
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by...
Author: Gina Marie Miraglia Eriquez
With a layer of sweet ripe plums sandwiched between the cake and crumb topping, this dessert is the perfect thing for summer brunch.
This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal...
Author: Jean Anderson
Author: Shelley Wiseman
A quick and easy Shrimp Cakes recipe with Chili-Lime Cream Sauce.
Author: Tom Gilliland
Author: Lisa Ferro
An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.
Author: Dorie Greenspan
Author: Traci Des Jardins
Author: Marlin Kaplan
Author: Nancy Silverton
Author: Ruth Joseph
An easy Lamb Souvlaki recipe with Yogurt-Garlic Sauce. This dish, created by Jim Botsacos, executive chef at New York City's Molyvos restaurant, is a winner. It offers vitamins C and B6 and folate.
Author: Jim Botsacos
Author: Pam Norby
Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough.
Author: Andrea Albin
Author: Peter Hoffman
Author: Diane Rossen Worthington
Author: Anna Pump
B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.
Author: Jeanne Thiel Kelley
Author: Jill Ringer
If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left out the beans. A little chopping, some liquid measure,...
Author: Pableaux Johnson
This is my favorite pie crust. It took several years and over fifty tries to get it just right and is the soul of this book. It is unlike any other cream cheese pie crust because, in addition to being...
Author: Rose Levy Beranbaum