Inspired by a dessert served at Le Bistro Paul Bert, in Paris, we used Indi ...

Nutty fried cauliflower florets plus raw shavings of the vegetable's stem g ...

Creaminess is added to buttery Yukon Golds with just olive oil and potato w ...

Parisian chefs have been seduced by lemongrass. This riff on peppercorn sau ...

In this redesigned French bistro classic, softened red onions join salty Ma ...

Coconut milk adds surprising body and richness to the mint-lime mixture. If ...

If there isn't a salumi plate, it can't be a modern Italian restaurant. Che ...

Most burrata—cream-filled fresh mozzarella—is made in just two pl ...

A Sicilian combination—artichokes and beans—becomes another creat ...

Until quite recently, Italian restaurants in the U.S. served just one versi ...

The traditional crostini topping is a soft pâté, but the wild ...

French Toast With Pears And Pomegranate Sauce

An incredible frozen treat that doesn't require an ice cream maker. Serve w ...

Tortellini With Porcini Mushroom Sauce

Frisée And Apple Salad With Dried Cherries ...

These warm, pudding-like individual desserts are the perfect use for those ...

To take the sandwiches on a picnic, use ciabatta rolls—they will stay ...

This easy, indulgent appetizer comes from cookbook author Daisy Martinez. T ...

Editor's note: The recipe below is part of a healthy and delicious spa menu ...

Editor's note: This recipe is part of a healthy and delicious spa menu deve ...

Editor's note: This recipe is part of a healthy and delicious spa menu deve ...

Trim the tops and tails of the beets to 1 inch.

Sprinkle with crystallized ginger or sliced scallions.

I remember exactly when I first encountered these celestial biscuits. It wa ...