Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Author: Rhoda Boone
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Author: Joan Nathan
Author: Baija Lafridi
Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King...
All you need for this tasty dinner is a bag of onions, garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil...
Author: Samantha Seneviratne
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...
Author: Ina Garten
Chicken stock, cream, vermouth, and sun-dried tomatoes thicken into a decadent sauce for this easy seafood pasta.
Author: Colu Henry
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Author: Anna Stockwell
An easy Sausage and White Bean Cassoulet that can be prepared in 45 minutes or less.
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken...
Author: Nathalie Dupree
This easy slurry method-from Mark Bittman's How to Cook Everything: The Basics-takes polenta into weekday fare. And this recipe shows how to make a deeply...
Author: Mark Bittman
Author: Thomas Keller
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular...
Author: Nancy Harmon Jenkins
Author: Edna Lewis
A quick fry of soft-shelled crabs gets topped with brown butter and parsley.
Author: Julia Child
There's enough garlic butter here to drench every morsel of lobster meat-you'll want to serve crusty bread on the side to soak it all up. An easy Lobster...
Author: Marco Pierre White
Author: Peggy Markel
Author: Lora Zarubin
Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex...
Author: Kendra Vaculin
Author: Amanda Hesser
Author: Lillian Chou
Author: Joey Campanaro
Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.
Author: Adriana Trigiani
Author: Alice Waters
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's...
Author: Athena Calderone
Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles.
Author: Ramin Ganeshram