All Recipes (1)
Amateur Gourmet (1)
Main Course (44)
Side Dish (40)
For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked.
The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.
Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina.
This simple sour cream cake is brightened by lemon zest and dotted with ripe apricot halves that cook down to intense tangy sweetness in the oven.
Our favorite fillings for Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef.
This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish.
Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.
Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that gets drizzled over the cakes, and in a thick lemon curd frosting.
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Encrusting red snapper filets in shoestring potatoes makes for a crispy shell and a moist filet.