Sardine Pizza

A thin crisp pizza crust holds a sauce made from crushed tomatoes, mozzarella cheese, caramelized garlic, olives, and the star of this pizza, sardines.

  • Quick Glance
  • 1 H, 15 M
  • 4 H, 30 M
  • 0

Veal Shanks with Olives, Anchovies, and Sage

Cook veal shanks slowly a day ahead for better flavor and tender meat. Olives, anchovies, and sage give this recipe Italian flavor. Serve with polenta.

  • Quick Glance
  • 45 M
  • 3 H
  • 0

Rosemary Cod with Vanilla-Scented Mashed Rutabaga

Cod is scented with rosemary tucked under the skin and is accompanied by mashed rutabaga infused with vanilla. Rosemary cod makes an ideal light lunch.

  • Quick Glance
  • 20 M
  • 1 H, 20 M
  • 0
Prime Rib Roast

Prime Rib Roast with Orange-Glazed Onions

This stunning prime rib roast boasts an intricate interplay of sweet and sour and spice that’s marvelously medieval, not to mention deeply satisfying.

  • Quick Glance
  • 30 M
  • 2 H, 30 M
  • 2
Portuguese-Style Pork Roast with Steamed Clams Recipe

Portuguese-Style Pork Roast with Steamed Clams

Pork and clams, a classic Portuguese combination, are paired tomatoes, garlic, herbs, and a pinch of crushed pepper. For a twist, bone-in pork loin is used.

  • Quick Glance
  • 1 H
  • 2 H, 15 M
  • 1
Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens Recipe

Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens

For this Latin dish, tender boneless chicken breasts are dusted with a masa harina coating spiced with cumin, pepper, and sugar seared, and served atop a salad.

  • Quick Glance
  • 1 H
  • 1 H
  • 0

Chicken Potpie with Phyllo Crust

Underneath this wonderfully flaky and crisp crust is sumptuous creamy filling of chicken, pearl onions, carrots, leeks, mushrooms, peas, and peppers.

  • Quick Glance
  • 1 H, 20 M
  • 2 H, 15 M
  • 0

Cassoulet of White Beans, Sausage, and Duck

This cassoulet is filled with plenty of white beans, called flageolet, pork sausage, and duck confit. It’s a hearty cassoulet fit for winter dining.

  • Quick Glance
  • 1 H
  • 3 H, 30 M
  • 0
The Tante Marie's Cooking School Cookbook by Mary Risley

Hazelnut Dacquoise

Layers of smooth coffee buttercream alternate with crunchy discs of hazelnut meringue that soften slightly when the cake is allowed to stand. Delicious.

  • Quick Glance
  • 1 H
  • 3 H
  • 0
Carmen Meringay Recipe

Carmen Meringay

Meringue is piped straight up the walls of a vertical form and baked until dry and crisp. It’s filled with chocolate mousse and topped with chocolate curls.

  • Quick Glance
  • 45 M
  • 3 H, 45 M
  • 0
Chocolate Fondue

Chocolate Fondue

A steadfast classic, chocolate fondue just doesn’t let you down when you crave a silken, simple dessert to share. And with dippers galore, it could never be boring. Never.

  • Quick Glance
  • 15 M
  • 15 M
  • 0
Tahitian Creme Anglaise Recipe

Tahitian Crème Anglaise: Cream Custard Sauce

This Creme anglaise, a rich custard sauce that can be served hot or cold, is flavored with Tahitian vanilla beans, noted for their intense vanilla flavor.

  • Quick Glance
  • 25 M
  • 4 H, 35 M
  • 0
Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail