Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
Author: Mark Bittman
Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Author: Rhoda Boone
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Author: Bon Appétit Test Kitchen
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
Author: Carla Lalli Music
Author: Michael Lomonaco
Author: Thomas Keller
Author: Maggie Ruggiero
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for...
Author: Tara O'Brady
Author: Suzanne Tracht
Author: Rick Tramonto
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment...
Author: Stephen Gontram
This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.
Author: Heidi Swanson
A true Southerner wouldn't dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don't judge.
Author: Tina Miller
Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.
Author: Betty Rosbottom
On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect...
Author: Patricia Wells
Author: Melissa Roberts
Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to...
Author: Sarah Kirnon
Author: Amanda Hesser
Author: Suzanne Goin
Author: Kemp Minifie
Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous
This horseradish Sauce recipe is an accompaniment for Roast Prime Rib with Madeira Sauce.
Author: Scott Simpson
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting...
Author: Tara O'Brady
Author: Erika Lenkert
Author: Melissa Hamilton
Author: Stacey Nyman
Author: Jean Georges Vongerichten
Author: Victoria Granof
Author: Joy Ackerman
Author: Thomas Keller
Author: Melissa Roberts
You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.