For this classic seafood stew you can use whatever combination of fish and shellfish you like, provided you don’t include oily fish such as salmon, mackerel, or tuna.
Wedges of fennel, baked until meltingly tender, are topped with cheese for a truly delicious dish that's great with roasted chicken.
Reserve 1/4 cup of this stock for Rouille. The rest goes in the Bouillabaisse.
Yes, I admit, there really are potato chips in this recipe. They make the crust extra crunchy.
Like curries, garam masalas can take on different flavors. A spicier mix that includes cumin and coriander is preferred for samosas. Garam masala tastes best if used soon after it's…
小红莓和干鲜姜添加意想不到的zing to this pecan-cracker crust.
The parsley and olive oil make these mashed potatoes feel fresh, light, and lovely. When I'm serving more hearty fare, such as lamb, I'll add 1/3 cup chopped oil-cured olives,…
For weeknight meals, you can speed up the process of roasting winter vegetables by cutting them into thin slices. For a medley like this one, roast the different vegetables on separate baking…
This side dish pairs especially well with roasted or grilled fish.
茴香种子和耐火的h basil echo the subtle licorice flavor of the fresh fennel.
Tamarind dipping sauce is one of two traditional sauces served with Indian samosas. Though tamarind paste can be difficult to find in supermarkets, this recipe virtually duplicates the flavor with…
To be at their best, these smooth and refined potatoes must be prepared at the last minute and served right away.
After the bouillabaisse has been cleared, serve this tart warm with a glass of Armagnac.
A dipping sauce made with fresh cilantro is one of the traditional accompaniements to Indian samosas. It can be made up to two weeks in advance and kept, covered, in…
For best results in texture and flavor, this recipe needs natural (nonalkalized) cocoa, such as Hershey’s, Nestlé, or Ghiradelli, rather than Dutch-processed (alkalized) cocoa. Amounts for flour, cocoa, and butter…
A simple Parmesan and breadcrumb mixture gives these breasts a crunchy coating and keeps them moist inside.
There’s nothing like the rich flavor of these potatoes laced with the heady, earthy fragrance of celery root.
This recipe is inspired by one my mother made. A slice of prosciutto is tucked between the pork and the stuffing, while pancetta flavors both the stuffing and the sauce.The…
Fragrant with herbs and saffron and brimming with seafood, this classic soup makes a warming winter meal
Extend the dinner hour, relax with friends, and explore a range of excellent cheeses, from creamy Brie to piquant Roquefort
Using potato and rice instead of cream as a thickener, you can make a light and tasty version of a traditional comfort food
Filled with a fragrant spiced potato stuffing, these crisp, flaky turnovers are great for a party or a light dinner
Learn the secrets to making satiny-smooth custard, and then create three different desserts: crème caramel, crème brûlée, and pot de crème
Boost the flavor and texture of boneless chicken breasts with savory marinades, crisp coatings, and high-heat roasting
Fennel can seem unwieldy to work with at first, especially if you buy it with the stalks intact. Once you cut off the stalks (slice them close to the bulb),…
One of the most important steps to making mashed potatoes is knowing when they're done. An easy, foolproof test is to use a thin wooden skewer. If it enters the core of…
In all kinds of breads and pastries, from chewy focaccia to melt-in-your-mouth shortbread, salt is a key flavor component. But salt does more than enhance flavor: it interacts with other…
Thin slices of winter vegetables, tossed in oil and herbs and spread on baking sheets, roast to perfection in less than half an hour
Use yogurt for a tender crumb, cocoa for fudgy flavor, and mocha frosting for a sophisticated twist
Mash them until chunky or silky-smooth, and then add tangy buttermilk, fruity olive oil, or a handful of fresh, fragrant herbs
Roasted and tossed with pasta or braised until tender, fennel has a subtle and delightful flavor
W here can a cook find brilliant color in the dull, gray days of winter? I look to the chicory family, because winter is when this vegetable really shines. Instead…
Just a little bit of these Italian cured meats brings a savory depth to appetizers, pastas, and ragùs
Lining your cake pans with kitchen parchment makes it easier to remove the cake from the pan and speeds clean-up, too. Here’s how to cut parchment so it fits your pans perfectly.
Roberto Zecca relies on age-old techniques, learned in his native Tuscany, to make cold-pressed extra-virgin oil from California olives. One of the few concessions to modern times that Zecca makes at Frantoio (literally “olive crusher”)—his restaurant and olive-oil mill in Mill Valley, California—is usingelectricity instead of donkeys to power the enormous granite mill wheels that crush the olives.
Pairing wine and cheese sounds as obvious as pairing bacon and eggs. It isn’t quite that easy, however, because of the vast range of flavors in both cheeses and wines. Not…
These breasts have a crinkly, golden phyllo crust and a nutty flavor from the toasted sesame seeds.
These fried, triangular turnovers, so popular at Indian restaurants, make great finger food for parties. Serve with Cilantro Dip and Sweet & Sour Dipping Sauce.
I like to use small, tender artichokes, about the size of a golfball. If these aren’t available, use larger artichokes, paring them down to their bottoms, removing the choke with…
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