The intensity of hot mustard varies. Start with 1 teaspoon, then add more b ...

The figs for the sauce need to marinate overnight, so start one day ahead.

Chefs will tell you that sometimes inspiration comes from the exalted— ...

This recipe was created by chef Traci Des Jardins of San Francisco's Jardin ...

Here's a sweet potato casserole that will please everyone in the family, bu ...

Veal in Switzerland often presupposes sauerkraut, but we prefer a lighter t ...

Aligot gratin with horseradish cream Peasant ingenuity triumphs in this si ...

Turkish cooks have long loved eggplant with lamb. Here's one reason why.

In these spectacular cocktail-ring-proportioned bites, the date puré ...

Crème fraîche is the secret ingredient that teases out the art ...

Think of that old-fashioned dish of grapes baked in sour cream and brown su ...

This mix of greens is a knockout blend of textures, and a short sauté ...

A smooth chestnut purée and plenty of butter make these mashed potat ...

Though this recipe owes a debt to that icon of childhood desserts, Jell-O w ...

Using multicolored carrots makes this beautiful side dish even more vibrant ...

Start this dish at least 4 hours ahead. The chicken can also marinate overn ...

The chicken needs to marinate for at least four hours (or overnight), so be ...

Rabbit étouffée With Baked Cheese Gr ...

If your Thanksgiving dinner is a formal affair, serve the crostini on small ...

Fris E Salad With Bacon, Dates, And Red Onion

It is critical that you use smoked — not regular—paprika in this ...

Pasta with Pecorino and Black Pepper This is an old Roman recipe in the tra ...

Ricotta and Asparagus Ravioli with Green Pea Sauce In spring, the Roman mar ...

Pasta and ChickPea Soup with Clams Roman osterias served this dish every T ...