Crawfish Etouffée

Author: Marcelle Bienvenu

Basic Crepes

Basic Crepes Recipe

Butter Roasted Turkey Breasts

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

Author: Alison Roman

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

Smoked Salmon Pizza

Author: Wolfgang Puck

Ultimate Nachos

The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños,...

Author: Rhoda Boone

Pickled Corn

Author: Andrea Reusing

Roast New York Strip Loin With Garlic Herb Crust

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by...

Red Beans and Rice

Author: Douglas Rodriguez

Artichoke and Mushroom Frittata

Author: Molly Stevens

Scallop, Shrimp, and Squid "Ceviche"

Author: Gina Marie Miraglia Eriquez

Pesto, Olive, and Roasted Pepper Goat Cheese Torta

Pesto, Olive, and Roasted-Pepper Goat Cheese Torta

Herb Roasted Turkey

This easy turkey recipe includes a sunny combination of herbs and citrus. It's gluten-free, as well.

Author: Sam Sifton

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

Snow Peas with Toasted Almonds

Author: Maria Helm Sinskey

Frisée Salad with Lardons and Poached Eggs

The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.

Banana Black Bean Empañadas

These Latin American turnovers work as appetizers or as a vegetarian main course when served several to a person.

Author: Diane Brown Savahge

Spaghetti with Crab and Tomatoes

Author: Julia Turshen

Roast Sirloin of Beef

Author: Fergus Henderson

Fried Mozzarella Balls

Author: Lillian Chou

Prawns Peri Peri

Author: Lannice Snyman

Crudités with Green Goddess Dip

This dip is similar to the original green goddess dressing, which was created in the 1920s at San Francisco’s Palace Hotel. Here, sour cream stands in for mayo.

Author: Nancy Oakes

Herbed Rice With Tomatoes and Feta

Author: Anna Stockwell

Creamy Stone Ground Grits

We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly...