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September 2010 - Page 2 of 8

  • Article

    Sherry: Not Just for Sipping

    Sherry is not only a food-friendly fortified wine, it's also a versatile cocktail ingredient.

  • Recipe

    Candy-Coated Caramel Apples

    Here's a Halloween treat that will please people who love apples as well as those who love candy. Use the smallest apples you can find. Lady apples are great, but…

  • Recipe

    Smoky Tomato Soup

    A combination of bacon and smoked paprika gives this tomato soup a strong profile that goes perfectly with a gooey grilled cheese sandwich. Go with the sweet pimentón for a…

  • Recipe

    Orecchiette with Ham and Peas in Cheese Sauce

    In this dressed-up macaroni and cheese, orecchiette takes the place of tiny elbows, peas and ham add flavor and texture, and Grana Padano stands in for the usual Cheddar.

  • Recipe

    Oven-Toasted Ham, Brie and Apple Sandwiches

    To give this sandwich a substantial main-course feel, look for a thinly sliced ham steak rather than deli ham for a meaty flavor and texture. Creamy brie and crunchy tart-sweet…

  • Recipe

    Yogurt Cake with Chocolate Ganache Frosting

    Here's what every simple container of yogurt aspires to be. Who knew it was so glamorous? Yogurt adds moisture to this dense cake’s crumb and a light tartness that breaks up…

  • Recipe

    Sear-Roasted Rosemary Steak and Potatoes

    This is a one-pan take on steak and potatoes. Sear the strip steaks on the stovetop, and then roast them with small red potatoes and rosemary sprigs. Thinly slice the…

  • Recipe

    Seared Pork Medallions in Marsala-Mushroom Sauce

    The traditional flavors of chicken Marsala are taken in a completely different direction in this recipe by subbing rounds of pork tenderloin for the chicken cutlets.

  • Recipe

    Marinated Strip Steak with Grilled Scallions

    The intense flavor of this homemade marinade adds a special touch to these fine steaks. The grilled scallions make a perfect accompaniment to the beef.

  • Recipe

    Braised Beef Braciola Stuffed with Basil and Mozzarella

    This is a home-style version of the Italian-American classic. The traditional dish uses small roulades of beef round, but here we use a whole flank steak because it’s quicker and…