Author: Anne Applebaum
Author: Warren Brown
Author: Rose Levy Beranbaum
Author: Bon Appétit Test Kitchen
Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate...
Author: Ellen Ecker Ogden
Author: Bobby Flay
Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that are the pride of many a mother and a young bride...
Author: Sarah Copeland
Author: Guiliano Hazan
Author: Ruth Joseph
Author: Nancie McDermott
Author: Nancie McDermott
Author: Kurt Beecher Dammeier
Author: Bruce Bromberg
Author: Andrea Reusing
Author: Adam Roberts
Author: Karen Adler
Author: Fred Thompson
This is my basic brioche recipe, soft, light, and intensely buttery. For those who desire even more butter, it can be increased to 6 ounces, which will also make the crumb finer, denser, and more cake-like....
Author: Rose Levy Beranbaum
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
Author: Romney Steele
Author: Julie Richardson
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Dried rice noodles are readily available, but homemade fresh noodles are a fun project. If you've ever made the light pastry dough known as pâte à choux (the base for gougères and profiteroles), the...
Author: Charles Phan
Author: Crescent Dragonwagon
Author: Paula Shoyer
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Author: Cathal Armstrong
Author: Yotam Ottolenghi
Author: Noah Bernamoff
Author: Tamasin Day-Lewis
Author: Bon Appétit Test Kitchen
Author: Lorna Sass
Author: Allison Kave
Author: Teri Lyn Fisher
Author: Alison Roman
Author: Hugh Fearnley-Whittingstall
Author: Janice Cole
This recipe is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). It's chilled...
Author: Melissa Hamilton
Author: Tadashi Ono
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Author: Jessica Goldman Foung
Author: Andrew Carmellini
Author: Susan Spungen
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...
Author: Cecilia Hae-Jin Lee
Author: Amy Traverso
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia