Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.
Author: Adam Rapoport
This recipe is going to instruct you to remove the backbone of the fish from inside the cavity-no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing...
Author: Nick Nutting
Author: Elizabeth Belkind
Author: David Burke
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
Thyme goes beautifully with sweet and citrus flavors, making it perfect for cocktails. This recipe multiplies easily for large groups.
Author: Eric Werner
_Editor's note: This recipe is from chef Wolfgang Puck. This recipe originally accompanied Black and Green Olive Tapenade._ For the best and tastiest result, these should be prepared when the tomatoes...
Author: Wolfgang Puck
A Winter Vegetable and Beef Soup is even better the day after it's made, when the flavors have had a chance to mellow.
Author: George Hendrix
Author: Cheryl Alters Jamison
Author: Patricia Wells
Author: Diana Yen
Author: Lana Sills
Author: Roberta Lee, M.D.
Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.
Author: Molly Baz
Author: Jeanne Thiel Kelley
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Author: Paul Grimes
Author: Elizabeth Falkner
This slow braised rabbit gets a touch of acidity from a tomato sauce.
Author: Stephen A. McLeod
Author: Geraldine Ferraro