In this healthy recipe, lump crab takes centerstage in a light, airy souffle, served with a tangy carrot sauce, that’s low calorie and nearly guilt-free.
Traditionally a holiday cut, rack of veal becomes summer fare when coated with brown sugar, paprika, thyme, and sage then grilled until pink and juicy.
These impressive little nibbles are a snap once you learn that the trick to really thin crackers, which is passing the dough through a pasta machine.
A rich, deep caramel flavor and a velvety, creamy texture. Not much else you could possibly want from a mousse.
A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.
This Christmas crown roast of pork is brined then rubbed with garlic and herbs then oven-roasted. The center of the crown roast is filled with wild rice.
Lots of fresh lemon juice and lemon zest are added to the ethereally light and super smooth dessert mousse to give it a zip of flavor.
Perfect for a hot summer day, white Spanish gazpacho has the mellow flavor of almonds. Garnish with grapes or try gooseberries for a sweet, tart flavor.
This iconic roast turkey is, we sorta have to admit, perfect to behold. And it ought to be after being brined, stuffed with chestnut stuffing, and all but smothered in a ridiculously rich, real-deal gravy.
These profiteroles, also know as ice cream filled pastry puffs, are chocolate and cradle vanilla ice cream. On the plate is a puddle of chocolate sauce.
Two root vegetables are sauteed and simmered slowly to make this creamy carrot ginger soup. Puree the soup and serve hot or cold depending on the season.
This chocolate icebox cake is intensely flavored with chocolate and rum and lined with ladyfingers. Make the cake a day a head and keep it in the icebox.
Pumpkin bread—homemade or store-bought—is layered with vanilla pudding, pumpkin butter, and caramel sauce.
Light, airy, messy, delicious, these peach souffles are an elegant (but easy-to-make) ending to a meal. Make them when peaches are dead-ripe delicious.
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