Author: Marcelle Bienvenu
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
Author: Paul Grimes
Author: Wolfgang Puck
Panchos are Argentina's take on hot dogs-a street-food staple that features a vast array of toppings. Condiments typically include mayonnaise, mustard, and chimichurri. We swapped out the chimichurri in...
Author: Gaby Melian
Author: Robert Sternberg
Author: Beatriz Llamas
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
Author: Douglas Rodriguez
Author: Gina Marie Miraglia Eriquez
Author: Giada De Laurentiis
The dressing was a crowd-pleasing sweet onion recipe that we'd used at Old Lahaina Luau. It's made with a fresh, uncooked sweet onion, that gets puréed with cider vinegar, sugar, Dijon mustard, and oil....
Author: Sheldon Simeon
Wondering how to make green bean casserole? In this green bean casserole recipe, creamy mushroom sauce surrounds tender green beans, topped with French's Crispy Fried Onions.
Author: The French's Food Company LLC.
Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.
Author: Anna Stockwell
A relish of pickled peaches and red onions makes an irresistible summery counterpart to juicy grilled pork chops.
Author: Elizabeth Green
An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.
Author: Dorie Greenspan
Author: George Hendrix
A quick and easy Green Onion-Jalapeño Cornbread recipe.
Author: Shirley Cheng
Inspired by Mexican pacholas, these extra-thin beef and pork patties are spiced with cilantro, chili powder, and garlic. Topped off with a simple raw corn and tomato salsa, they are a crowd-pleasing and...
Author: Anna Stockwell
An easy Sirloin Steak recipe. Gorgonzola cheese flavors this hearty main course. Serve with a chilled Beaujolais.
Author: Melissa Roberts
Author: Charlie Jones
Author: Suzanne Goin
Author: Dorie Greenspan
Author: Ti Martin
Author: Massimo Ormani
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Author: Anna Stockwell
Author: Chamchun Zisk
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.
Here the garlic- and lemon-infused pan dripping are mixed with citrusy za'atar and spooned over the fall-apart meat.
Author: Aaron Crowder
We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo,...