Pho bo, a beloved Vietnamese noodle soup, is swell for breakfast, lunch, or supper. Its broth is fragrant with beef, anise, and ginger.
This flour-free and fancy-free Pavlova knows no religious affiliations, creating a stunning last course for Easter as well as Passover.
Coq au vin, aka chicken in wine, is a French classic that exists in countless incarnations. This rich, soulful riff from Julia Child is our default dish.
With a baby due on the first day of the Year of the Tiger, writer Patricia Tanumihardja finds ways of mixing and matching traditions.
Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.
A riff on Nabisco’s Mallomars, these mallowmores meld made-from-scratch marshmallows, graham crackers, and chocolate to ridiculously great effect.
Luxuriously broad noodles known as pappardelle become all tangled up in this hearty bolognese sauce. Whereas the pasta is fresh, the sauce can be made ahead.
Froufrou, fancypants, yet fuss-free, these thumbprint cookies with white chocolate ganache and chopped hazelnuts are, in a word, lovely.
Cold outside? Try slowly braising boneless beef chuck and pancetta in a heady mix of Barolo wine, garlic, tomatoes, thyme, and rosemary.
Nothing beats homemade orange marmalade for Sunday brunch. Well, maybe hot scones to slather the marmalade on. Tart and sweet, this makes a great gift.
An ooey, gooey chocolate cake filled with chocolate and chopped pecans is topped with an equally oozing layer of buttery sweet goodness.
Crackly phyllo crisp as autumn leaves give way to wild mushrooms galore in this simple, sumptuous savory strudel.
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