Author: Marcelle Bienvenu
Basic Crepes Recipe
Author: Sandy Ingber
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
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...
Author: Paul Grimes
Author: Wolfgang Puck
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
Author: Andrea Reusing
Author: Rick Tramonto
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...
Author: Douglas Rodriguez
Author: Jeanne Thiel Kelley
Author: Molly Stevens
Author: Gina Marie Miraglia Eriquez
Pesto, Olive, and Roasted-Pepper Goat Cheese Torta
This easy turkey recipe includes a sunny combination of herbs and citrus. It's gluten-free, as well.
Author: Sam Sifton
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
Author: Maria Helm Sinskey
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.
These Latin American turnovers work as appetizers or as a vegetarian main course when served several to a person.
Author: Diane Brown Savahge
Author: Melissa Roberts
Author: Julia Turshen
Author: Fergus Henderson
Author: Lillian Chou
Author: Lannice Snyman
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Author: Anna Stockwell
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...