Coquilles St.-Jacques - I will always associate the smell of this dish with my first imaginings of France - and with the imminent arrival of guests. My mother made it for special occasions only. I remember...
"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating,...
Author: Serena Bass
A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor.
There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then...
The custard in this clever crème brùlée tastes just like a rich caramel cappuccino.
Author: Sarah Patterson Scott
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
Author: Suzanne Tracht
Author: Peter Hoffman
Author: Mauricio Velázquez de León
Author: Molly Stevens
Author: Lillian Chou
Author: James G. Nichols
Author: Ivy Manning
Author: Victoria Granof
Author: Mary O'Callaghan
Author: Adam Roberts