Author: Diane Rossen Worthington
Author: Alison Roman
This Russian dish has been around for several centuries, but it wasn't until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition...
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Author: Lynn Brown
This cake is perfect for beginners-it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.
Author: Janet McCracken
In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Author: Mario Batali
Pork Sausage that is great for breakfast with eggs and grits.
Author: James Villas
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 Christmas - and use it the following year. Everyone...
Author: James Beard
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Author: Allison Arevalo
Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty...
These grilled chicken wings are marinated in tamarind purée, fish sauce, brown sugar, red pepper flakes, and cumin, with more brushed on as they grill.
Author: Rachel Gurjar
Author: Amelia Saltsman
Author: Ian Knauer
A spicy, tangy marinade helps tenderize this flavorful cut of meat that's perfect for tacos.
Author: Rhoda Boone
Toss the classic combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.
Author: Sue Li
Author: Cheryl Alters Jamison
This recipe can be prepared in 45 minutes or less.
In a Vietnamese "Pho" Rice Noodle Soup with Beef you can serve this soup with several toppings
Author: Mai Pham
Author: Gordon Ramsay
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be...
Author: Ruth Van Waerebeek
When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes...
Author: Rick Rodgers
The addition of high-quality beer and a tempura-like batter make these onion rings lighter and more flavorful than the greasy ones you might know.
Author: Spencer Bezaire
Barley replaces rice in this twist on the classic Italian risotto.
Serve with some crusty bread.
Author: Janet Fletcher
Author: Elizabeth Horton de Meza
Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!
Author: Lesley Porcelli
Author: Fred Thompson
Author: Bon Appétit Test Kitchen
Author: Rick Rodgers
On a cold winter day, this hearty soup is practically a meal in itself.
This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.
Author: Jan Esterly
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New...
Author: Grace Young
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 hungry. You'll be amazed how easy it is to pull this...
Author: Carla Snyder
Author: Christine Hanna
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit of wok hay, the special taste of wok-cooked.
Author: Fran McCullough
For this quick dinner, chicken gets a crisp crust thanks to a touch of cornstarch.
Author: Rhoda Boone
"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating,...
For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the...
Author: Tom Ponticelli
A recipe for quick-cooking chicken and zucchini enchiladas.
Author: Rhoda Boone
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...
Author: Gianni Scappin