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,...
A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor.
Author: Serena Bass
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...
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
The custard in this clever crème brùlée tastes just like a rich caramel cappuccino.
Author: Sarah Patterson Scott
Author: Suzanne Tracht
Author: Peter Hoffman
Author: Mauricio Velázquez de León
Author: Molly Stevens
Author: James G. Nichols
Author: Lillian Chou
Author: Victoria Granof
Author: Mary O'Callaghan
Author: Ivy Manning
Author: Sheila Lukins