Author: Thomas Keller
A quick and easy recipe for Pears Poached in Red Wine.
This recipe can be prepared in 45 minutes or less.
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little...
Author: Katy Sparks
Author: Lillian Chou
Author: Marco Canora
Author: Gill Paul
Author: Sarah Dickerman
An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting
Author: Becky Guyton
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
Author: Claire Saffitz
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Author: Allison Arevalo
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra...
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
Author: Curtis Stone
A Golden Pan-Fried Fish recipe. Serve lemon wedges alongside fish.
Author: Maria Helm Sinskey
This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream...
How to make The Perfect Flan
Author: Oliver Strand
Author: Shirley Cheng
Author: Maggie Ruggiero
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank...
Author: Lisa Zwirn
Author: Lara Ferroni
This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini...
Author: James Beard
Author: Guiliano Hazan
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.
Author: Natalie Chanin & Butch Anthony
There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked...
Author: Abigail Johnson Dodge
Author: Ruth Cousineau