Author: Lana Sills
A Winter Vegetable and Beef Soup is even better the day after it's made, when the flavors have had a chance to mellow.
Author: George Hendrix
Author: Andreas Viestad
Thyme goes beautifully with sweet and citrus flavors, making it perfect for cocktails. This recipe multiplies easily for large groups.
Author: Eric Werner
Author: Cheryl Alters Jamison
_Editor's note: This recipe is from chef Wolfgang Puck. This recipe originally accompanied Black and Green Olive Tapenade._ For the best and tastiest result, these should be prepared when the tomatoes...
Author: Wolfgang Puck
Author: Diana Yen
Author: Patricia Wells
Author: Elizabeth Belkind
Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.
Author: Molly Baz
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Author: Paul Grimes
Author: Nancy Oakes
Author: David Burke
Author: Molly Wizenberg
Author: Elizabeth Falkner
Author: Roberta Lee, M.D.
In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Author: Editors of PUNCH
Author: Jeanne Thiel Kelley
Author: Geraldine Ferraro
Author: Michael Ruhlman
Author: Rochelle Palermo