Author: Ian Knauer
Author: Ed Kenny
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Maria Helm Sinskey
Author: Joe Gannon
Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring...
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....
Author: Joan Nathan
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.
Author: Bon Appétit Test Kitchen
Author: Alexis M. Touchet
Author: Melissa Roberts
Author: Donald Link
An easy Roasted Broccoli recipe with Garlic and Red Pepper
Author: Molly O'Neill
Author: Marielle Ainsworth
Author: Lesley Téllez
Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which...
Author: Lillian Chou
Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll love.
Author: Paul Grimes
Author: Lillian Chou
Author: Rebecca Katz
Author: John Shields
Author: Lori Longbotham
Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal cutlets.
Author: Kurt Gutenbrunner
Author: Suzanne Goin
Author: Alexis Touchet
Author: Roberto Santibañez
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...
Author: Rick Tramonto
A recipe for the classic French dish. Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.
Author: Maria Helm Sinskey
Author: Maggie Ruggiero
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer them to retain some bite.
Author: Del Zimmerman
Author: Rick Tramonto
Author: Michael Tong
Author: Melissa Roberts
If you have a food processor, you can make sausage from scratch. Adding pork fat to the meat gives these bite-size sausage patties a tender texture. Call your butcher in advance to make sure he sets aside...
Author: Bruce Aidells