For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the...
Za'atar, the Middle Eastern spice mixture is so delicious we suggest doubling the recipe and using the extra for a snack: Dunk some bread (such as pita) in flavorful olive oil and then in the za'atar.
A pretty easy version of grilled lobster tails, that my family enjoys.
Author: Lyle Barrow
An easy Sausage and White Bean Cassoulet that can be prepared in 45 minutes or less.
An easy recipe from Gourmet magazine that is one of Ruth Reichl's favorites.
Author: Paul Grimes
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.
Author: Paul Grimes
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms...
Author: Andrea Albin
Author: Gina Marie Miraglia Eriquez
A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor.
Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min Start to finish: 5 min