Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity...
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...
Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.
Author: Shelley Wiseman
This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll be "hooked."
This well-seasoned butter will douse each ear of corn with flavor as it melts.
Author: Chris Morocco
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Author: Jenny Rosenstrach
Serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour...
Use leftover poached or baked salmon. Canned red salmon that has been drained, skinned and boned also does the trick.
Author: Judy Harmon
This quick meal of shrimp stewed in canned tomatoes and bell pepper, served over rice, makes an excellent and easy dinner.
Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!
Author: Lesley Porcelli
Pesce Arrosto al Forno con Patate all'Aglio e Rosmarino, Baked Fish and Potatoes with Rosemary and Garlic
Author: Marcella Hazan
This is a great last-minute dinner. I can pick up the salmon on the way home, and I've usually got some herbs in the garden, and the rest of the ingredients in the pantry. Roasting is so much less stressful...
Author: Ina Garten
Be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. If you're cooking with children, you can entrust them with the job. Their...
Author: Russell Moore
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not powdered or ground.
Author: Andrew Schloss
A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added at the finish lends a lovely citrus tang and a...
Author: Mindy Fox
The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one...
Author: Gina Marie Miraglia Eriquez
This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or frying required!
Author: Anna Stockwell
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
Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.
Author: Pam Anderson
An easy Chicken with Mushrooms recipe and White Wine
Author: Peggie O'Kennedy
An easy Cilantro Dressing recipe. This recipe yields enough dressing for both the seafood salad and the rice .
