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

Curried Lentil, Tomato, and Coconut Soup

This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.

Author: Yotam Ottolenghi

Smoked Salmon Pizza

Author: Wolfgang Puck

Crab Bisque

Author: Paul Grimes

Coconut Cream Cheese Frosting

In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.

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...

Shortbread Cookies

An easy Shortbread Cookies recipe

Author: Jessica Strand

Miso Glazed Sea Bass

At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.

Doenjang Jjigae (된장찌개 / Fermented Soybean Stew)

This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that...

Author: Hooni Kim

Cider Braised Chicken with Apples and Kale

Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.

Author: Anna Stockwell

Cranberry Spice Cake

Author: Karen DeMasco

Apple Bundt Cake

Author: Amanda Denton

Braised Veal Shanks

Author: Anthony Bourdain

One Pot Chicken and Chorizo

One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken...

Author: Alice Liveing

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.

Candied Kumquats

A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.

Author: Lillian Chou