Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"
Author: Bruce Aidells
The whole family gets what they want with this easy, customizable sheet-pan dinner that offers three different levels of flavor-building seasoning. Feel free to mix and match options 1-3 on each plate...
Author: Rhoda Boone
Author: Melissa Hamilton
This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.
Author: Rhoda Boone
English pancakes are different from American pancakes. They are much thinner and contain no leavening. They are closer to a French Crepe, only slightly thicker. Traditionally they are served on Shrove...
Author: Darren McGrady
Author: Paul Grimes
Author: Elinor Klivans
Author: Abigail Johnson Dodge
You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream Icing. Or bake it in a tube pan and top it with...
Author: Susan G. Purdy
Cake balls are bite-sized balls made of crumbled cake mixed with frosting and covered in candy coating. They are super-easy to make and form the basis of endless variations of decorated cake pops, cupcake...
Author: Bakerella
Author: Michele Urvater
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any...
Author: Alison Roman
Fancy enough for company but easy enough for a weeknight, this complete Italian-inspired meal is cooked on two baking sheets, making cleanup a breeze.
Author: Anna Stockwell
Author: Rose Levy Beranbaum
Author: Mabbettsville Market
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Author: Alison Roman
Author: Dede Wilson
Author: Briana Holt
Author: Molly Stevens
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
We found the secret to the perfect key lime pie: a hint of fresh lemon juice.
Author: Rhoda Boone
Author: Dorie Greenspan
Author: Pat Neely
Author: Claire Saffitz
Author: Paul Grimes
Author: Nicholas Puniello
When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or sweet and sour-flavor profile that's so predominant...
Author: Danny Murry
Author: Roberto Santibañez
Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.
Author: Mindy Fox
Author: Kendall Conrad
Wish you were here in Philadelphia, eating a cheese steak. No doubt about it, cheese steak is the quintessential Philly food. Too bad it can pack more than 60 grams of fat. To keep the greasy drippings...
A quick and easy Meatloaf recipe.
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the...
Author: Siobhan Adcock