Because of the saltiness of the anchovies and olives, no other salt is necessary in this vinaigrette. The vinaigrette tastes best when prepared at least one day in advance.
Cauliflower adds hearty chunks to this comforting baked pasta with creamy tomato sauce and Fontina cheese. Create your own custom baked pasta recipe with the Recipe Maker.
If you serve this pretty dessert soon after assembling it, you'll get bits of crunchy caramel with the orange slices. If you let it sit for a couple of hours, the…
You'll be amazed at what a difference dry-aging makes: the dehydration concentrates the meat's flavor, making it mellower, yet beefier. But if you lack the time or inclination to dry-age the…
The flavors of this salad come together best when it's allowed to sit for 10 or 15 minutes before serving.
Roasting the shrimp with garlic gives them a punch that's great with my spicy cocktail sauce.
Shrimp are much more flavorful when poached with their shells on. Don't rinse the cooked shrimp or you'll lose the delicious flavor of the poaching liquid.
For reliable, ready-made frozen puff pastry, try Pepperidge Farm brand.
In winter, I make these shrimp in a grill pan on the stove, which actually delivers lots of grilled flavor, but you can cook the shrimp on a real grill,…
It’s essential to use the best-quality dark eating chocolate you can find.
The sweetness of blood oranges will vary, so if you find that they’re making your vinaigrette too sweet, compensate by adjusting the amount of sherry vinegar to taste. If you…
If you can’t find crème fraîche, substitute 2/3 cup sour cream and 1/3 cup mayonnaise.
Wrap up a filet of beef and a savory mushroom filling like a gift to create the centerpiece of this do-ahead menu
Three tempting versions of a classic party offering
White, green, pink, and black peppercorns have their own special uses in the kitchen
Like other citrus fruits, oranges are at their best in winter. In this article, Ruth Lively explains how to use the juice, zest, and slizes to pep up your cooking.
Discover two other uses for the common kitchen peeler.
Rebecca Freedman offers a sampling of equipment and ingredients to please your cooking friends.
If you learned to broil with the oven door open, you may need to change your ways. Jennifer Armentrout explains why.
Tissue-thin sheets of phyllo dough can be frustrating to work with because they can dry out quickly and tear. In this short article, Jennifer Armentrout offers some tips for making…
Layer the flavors of a Black Forest cake for this show-stopping make-ahead dessert
Forget flavorless tomatoes—to make great salads now, choose truly seasonal ingredients with contrasting flavors and textures
What looks like a hairy softball and tastes like celery? It’s a celery root, also know as celeriac, celery knob, or turnip-rooted celery. This funny-looking vegetable is a member of…
Dry-aged beef has a remarkable depth of flavor, but it can be expensive and hard to come by. The good news is that if you have a refrigerator, you can dry-age beef at home.
In this article, the authors offer a simple method for making stuffed chicken breasts, along with four filling recipes.
Laura Werlin offers seven simple hors d'oeuvres; all can be made in advance.
A flavorful mushroom sauté can be a delicious side dish—or the base for a pasta, a gratin, or a savory tart
Read reviews of the best cookbooks from 2004, including The Breath of a Wok (Grace Young and Alan Richardson), A Blessing of Bread: Jewish Bread Baking Around the World (Maggie…
The rich, sharp flavor of goat cheese blends perfectly with the sweet richness of shallots.
If you live near a Mexican market, try substituting queso asadero or queso Oaxaca for the Monterey Jack.
This filling tastes remarkably like a classic Italian restaurant pizza topping.
These stuffed chicken breasts can be assembled and refrigerated for up to three hours before cooking.
What makes this tomato soup extraordinary is the fresh orange and cumin that flavor it; they lend a mysterious, extra-special something to this modern version of a classic.
Ask for filets from near the tail end of the tenderloin so they’re tall and narrow, rather than short and wide.
This hearty yet bright pasta dish cooks up even more quickly if you replace the chicken thighs with meat from a store-roasted chicken.
The six months I spent working in a Roman restaurant kitchen gave me both a wonderfully colorful Italian vocabulary and an appreciation for Italian cooking’s basic techniques. The cooks at…
A 2-1/2- to 3-quart glass bowl or trifle bowl is the best choice for showing off all the layers of this festive dessert. Be sure to spread each layer to the…
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