Passion fruit nectar adds a tropical twist to this traditional brunch cocktail.
Author: Reine Sammut
Author: Chris Schlesinger
Author: Melissa Clark
Author: Katie Sullivan Morford
At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso-a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè...
Author: Victoria Granof
You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.
Author: Union Square Events
Author: B. Smith
Author: Lori Longbotham
Author: Rocco DiSpirito
Author: Ted Allen
Author: Jenny Rosenstrach
Author: Lillian Chou
Author: Alain Cohen
Author: Peter Berley
Author: Mourad Lahlou
Author: Maggie Ruggiero
Author: Marlena Spieler
Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.
Author: Blue Smoke
Author: Bon Appétit Test Kitchen
A batch of herby rice is a natural partner to peak-season tomatoes. But don't forget about this rice once those tomatoes are gone. Green rice works in any season-paired with roasted squash, crispy-skinned...
Author: David Tamarkin
If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink champagne.
Author: Victoria Granof
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
Author: Catherine McCord
Author: Janice Cole
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Author: Holly Smith
Author: Chris Schlesinger
Author: Melissa Roberts
Author: Francis Mallmann