Braised Beef Short Ribs

The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust...

Author: Walter Manzke

Chocolate Glazed Chocolate Tart

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.

Author: Paul Grimes

Classic Terrine of Foie Gras

Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight...

Crab Bisque

Author: Paul Grimes

Cheddar Beer Soup

Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.

Jam Crumb Cake

Author: Melissa Roberts

Thyme Honey Glazed Ham

Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful shine.

Author: Maggie Ruggiero

Lemon Custard Pie

Author: Gina Marie Miraglia Eriquez

Lemon Icebox Cake

Author: Adam Randall

Scallop, Shrimp, and Squid "Ceviche"

Author: Gina Marie Miraglia Eriquez

Cranberry Sauce

Easy Cranberry Sauce

Oatmeal Cookies

A classic Oatmeal Cookies recipe

Pesto, Olive, and Roasted Pepper Goat Cheese Torta

Pesto, Olive, and Roasted-Pepper Goat Cheese Torta

Crab Cakes

The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks that dot many menus around the country. Pair them...

Author: Ian Knauer