If you can’t find Chinese eggplant, use Italian, and be sure to choose one that hasn’t been languishing on the shelf.
This compote is an especially good side dish for salmon, halibut, or monkfish.
成分列表非常灵活,选择世界卫生大会tever cheeses and herbs you like and then garnish with almost any tasty leftovers. The important thing is to arrange all the…
Crystallized ginger accents this filling with sweet pears and tart cranberries. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you…
A perfect partner for a cup of coffee, German Butter Cake gets its character from sour cream, butter, and sliced almonds.
There are two ways to shape these savory crackers: slice thin coins from a log of dough, or stamp out shapes with a cookie cutter. The log gives a more…
Before roasting the turkey, we lay a few bacon strips on the breast, which keeps the meat moist and adds an edge of smoke. Cider and diced pears cook down…
This hors d'oeuvre is best when made with a mix of two or three types of whole, unpitted olives, especially Kalamata, Niçoise, and Picholine.
You can cook these greens a day ahead and reheat them on the big day. I like to serve them with hot pepper vinegar.
In this recipe, the portabella is served whole, like a hamburger. If a whole cap doesn’t fit on your bread, slice the cap on the diagonal, put the slices on…
This recipe makes enough dough for one Russian Chocolate Braid, one German Butter Cake, or ten Cinnamon Chrysanthemums; it can be doubled. Be sure to use a food processsor that holds…
This buttery crust is easy to handle, can be made ahead, and is a cinch to mold into standard medium-size muffin tins. For fillings, you can choose from pumpkin, pecan,…
I like to serve this quiche with a crunchy cucumber salad, dressed with a little sour cream and dill; together they make a nice supper. Use poached, sautéed, or baked…
This casserole can be baked ahead and reheated in the microwave at the last minute, thus freeing the overburdened Thanksgiving oven.
You can poach the shrimp yourself or buy pre-cooked shrimp.
I like to serve this quiche accompanied by a salad of baby spinach leaves dressed with a shallot vinaigrette. You can substitute a good sheep’s milk cheese like Brin d’Amour…
This all-American stuffing combines southern cornbread, New England dried cranberries, and wild rice from the Great Lakes.
This is a great cool-weather tart. The flavors of the leeks, Savoy cabbage, and bacon go so well together, and they can also enjoy the company of a variety of…
Serve this compote alongside pork chops or roast turkey, with a glass of Gewurztraminer or a dry Sancerre.
The betty seems to bake taller when made with croissants, but most people are more likely to have day-old bread on hand than day-old croissants.
This classic French regional tart of good Gruyère and “melted” onions, bound with a savory custard, is one of my favorites. For an interesting variation, brush the prebaked tart shell…
Apple crisp and vanilla ice cream make the perfect autumn dessert. You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes. My favorite…
A great way to serve portabellas is to stuff them. Truth be told, the cap of a portabella, though large, is not very deep. What you really end up with…
A great way to serve portabellas is to stuff them. Truth be told, the cap of a portabella, though large, is not very deep. What you really end up with…
A great way to serve portabellas is to stuff them. Truth be told, the cap of a portabella, though large, is not very deep. What you really end up with…
This miniaturized version of pecan pie is neither cloyingly sweet nor overly gooey. It’s simply crunchy toasted pecans sprinkled over a mouthwatering brown sugar filling. Since these tarts only require…
You might want to garnish these with whipped cream and perhaps a very thin strip of orange zest, twisted into a knot. Since these tarts only require 1/3 of the dough…
Tips for making light, uniformly shaped, classic dinner rolls
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The gills of portabella mushrooms are perfectly edible—in fact, they'll add great mushroom flavor to stocks—but they'll turn anything you cook with them an unappealing grayish brown, so it pays…
Having a few on hand makes food prep safer and more efficient
Use a sweet-tart apple that holds its shape, and don’t bother with the lemon juice
Gently simmer vegetables for a melty-smooth side dish that’s almost like a savory jam
Seared, roasted, grilled, or braised, these giant mushrooms have full flavor and a satisfying texture
A visit to an artisanal bakery in Point Reyes Station, California, where Chad Robertson and his wife, Elizabeth Prueitt, prepare pain au levain, a traditional sourdough leavened with a natural starter.
Quesadillas are simultaneously comforting (think grilled cheese sandwich) and exciting (think zingy salsa and fragrant cilantro). A quesadilla is also remarkably quick. Martha Holmberg's version makes a tasty light meal.
Artisanal cheeses from Spain are wedging their way into U.S. markets, but manchego is still the reigining king, says Sarah Jay. Learn more about this mild cheese (and where to…
A buttery crust, rich custard, and gutsy fillings make the savory tart a rediscovered favorite
Make a butter cake, a chocolate braid, or cinnamon “chrysanthemums,” all from the same yeast-risen dough
Layers of sole and scallop mousse baked in a mold—topped with a satiny sauce and a dab of caviar—make a knockout first course
A baking stone, or pizza stone, is a natural clay tile that's been kiln-fired at a high temperature. This short article gives you three reasons for using one.
If you want the purest, most intense vanilla flavor in your recipes, use whole vanilla beans. In this article, Molly Stevens explains how to choose and store the beans, and…
Two common leavening agents—baking soda and baking powder—have similar names and similar roles, but they also have significant differences. In this short article, Molly Stevens explains how they work and…
Amy Albert reviews Madagascar Ground Vanilla, an alternative to vanilla extract and vanilla beans.
Ruth Nosonowitz explains how garlic is cultivated, how to choose a good bulb at the market, and how to keep it fresh once you get it home.
The Vermont Butter & Cheese Company, maker of award-winning chèvre and crème fraîche, has unveiled a superb new product, Vermont Cultured Butter. Molly Stevens discusses its virtues for the cook.
Amy Albert reviews Heidrun Sparkling Dry Mead, possibly the world’s only naturally sparkling drink made from fermenting honey and water.
Browning, deglazing, reducing the liquid, and simmering are the four steps to the sumptuous sauce called ragù
Before making the dough, check your filling recipe for the size shell you’ll need. To make enough dough for a 10-inch porcelain quiche dish or a 10-1/2- or 11-inch metal…
This braided sweet bread is based on a soft potato-and-sour-cream dough, filled with a thick pastry cream and flecked with mini chocolate chips. The pastry cream should be quite stiff…
These cinnamon-sugar-dredged rolls are both stunning and sweet.
When the first few nights turn chilly, all thoughts go to baking—and apples. These turnovers are a classic guaranteed to fill your kitchen with the homey smells of fall. You…
Serve this full-flavored portabella "steak" with jasmine rice and greens tossed with some of the marinade. Seared baby bok choy is also a nice accompaniment.
Layers of sole and scallop mousse baked in a mold, and topped with a satiny sauce and a dab of caviar make an elegant, classically French first or fish course for a…
Ragu is best served with a noodle it can cling to, like these wide, ridged ribbons. This recipe is easily halved, but even if you’re cooking for fewer people, you…
Pancetta, cured Italian bacon, is becoming available at many supermarkets; you’ll also find it at specialty stores and in Italian markets.
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