This Lowcountry-style dinner—shrimp with saucy black-eyed peas and smo ...

Meaty slices of grilled steak and chunks of charred green pepper sit on a s ...

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkl ...

Protein-rich garbanzo flour can be found at health-food grocers (such as Wh ...

Don't worry if the batter for this traditional German staple seems a bit t ...

For a nutrition boost, replace one of the eggs with 1/2 cup of pureed beans ...

This is a taste of prewar Hungary, from the family repertoire of my dear fr ...

In my take on the French classic, chicken with forty cloves of garlic becom ...

Set in spring, when the earth is renewing and reassembling herself, Passove ...

Today's new comfort dessert is anything that combines salty and sweet. The ...

Bananas Foster?the New Orleans favorite?in bread-pudding form. The caramel ...

Candy turtles—chocolatecovered caramel and pecan candy—meet graha ...

Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple c ...

Jamón Serrano, a salty cured Spanish ham, is the traditional pairing ...

Parmesan Toasts

A V-slicer or mandoline is the perfect tool for slicing the fennel.

Topped with yogurt, these waffles make a great, filling breakfast; with whi ...

This rich, creamy pudding is delicious served warm or cold. If you feel lik ...

Potato Wrapped Halibut With Sautéed Spinach

Mint with lamb is a classic combination. Here, the mint is made into a grem ...

The custard in this clever crème brùlée tastes just li ...

This cashew, pine nut, and walnut tart is reminiscent of a pecan pie, but c ...

A terrific side for roast pork loin or roast chicken. Smoky cheese and baco ...

Brie is even more indulgent when warm and covered with mushrooms. Serve thi ...