Author: Paul Grimes
Author: Victoria Granof
Author: Anthony Bourdain
This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill...
Author: Anna Stockwell
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
Make and share this Scalloped Oysters recipe from Food.com.
Author: GrandmaIsCooking
Author: Lillian Chou
Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a...
Author: Wolfgang Puck
Author: Christine Hanna
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other...
Author: Kemp Minifie
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before...
Author: James Beard
"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman...
Author: Victoria Granof
The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really...
Author: Carla Snyder
"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman...
This would be a hot contender for South Africa's national dish! The recipe was selected for an international recipe book published in 1951 by the United...
Author: Lannice Snyman
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...
Aunt Holly's Banana Bread has no nuts, but it's loaded with chocolatey chips.
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: Melissa Roberts
A quick and easy recipe for Red-Wine-Braised Duck Legs