This recipe calls for small artichokes, which are not immature ones but ar ...

Hearts of romaine, the small, paler yellow leaves in the center of the lar ...

Tender, sweet Manila clams take only minutes to cook. Here, they’re ...

Egg whites stand in for the usual whipped cream, and nonfat condensed milk ...

These steaks are prepared simply to showcase their natural beefy flavor. F ...

Baked beets have a deeper, richer taste than boiled beets. If you like, yo ...

In this dish, the potatoes are roasted long enough for the skins to wrinkl ...

Tenderloin, a tender, special-occasion cut, is quite mild—not as bee ...

This classic salad, with its crisp goat cheese rounds, is a longtime resta ...

Cuts from the round section are ideal for roast beef, especially when the ...

A strata, which is a layered casserole made primarily of bread, egg ...

Each of these hefty pork chops serves 2 people. Mac ’n’ cheese ...

Pork today is far leaner than it was even a decade ago, as breeding practi ...

Served as an antipasto in Umbria, Tuscany and elsewhere in Italy, crostini ...

This picture-perfect, crusty loaf will satisfy both the novice and the exp ...

Buttermilk is low in fat and, although its unique tang is barely discernib ...

Tender lamb mixes with earthy farro, sweet pomegranate seeds, aromatic min ...

Red endive looks like a happy union between Belgian endive and radicchio, ...

A luxurious bread pudding uses generous amounts of heavy cream, eggs and b ...

This is a classic French bistro dish, perfect for brunch. The eggs are poa ...

Roasting asparagus spears with a little balsamic vinegar and lemon zest gi ...

Peperonata is a favorite Italian preparation of sweet peppers, onions and ...

Asparagus is a member of the lily family and can literally sprout up in on ...

In this nontraditional take on classic Italian bread salad, basil is a fit ...