Homemade Pasta Recipe

Homemade Pasta Dough

Pasta made by hand according to tradition is unspeakably more supple and gratifying than store-bought. It’s also way more vibrant.

  • Quick Glance
  • 45 M
  • 1 H, 30 M
  • 47
Sauteed Veal Cutlets Recipe

Sauteed Veal Cutlets | Saltimbocca

A classic Italian recipe. Tender veal is pounded thin, topped with a sliced of cured ham and a sage leaf and sauteed until golden brown.

  • Quick Glance
  • 30 M
  • 30 M
  • 0
French Chocolate Macaroons

French Chocolate Macaroons | Macarons

Simultaneously creamy and crispy and chewy, these flourless French indulgences make us swoon each and every time, without fail.

  • Quick Glance
  • 30 M
  • 2 H
  • 4
Parmesan Souffle

Parmesan and Gruyère Cheese Soufflé

Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.

  • Quick Glance
  • 15 M
  • 45 M
  • 2
Oysters with Sweet Pepper Relish Recipe

Oysters with Sweet Pepper Relish

The combination of peppers, both sweet and hot, lemon zest, cilantro, cinnamon, and cumin make these plump oysters something special.

  • Quick Glance
  • 50 M
  • 50 M
  • 0
Cheddar-Chive Gougeres Recipe

Cheddar-Chive Gougères

These wee cheese puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.

  • Quick Glance
  • 35 M
  • 1 H, 5 M
  • 0
Chocolate Nougat Recipe

Chocolate Nougat

This is a soft chocolate nougat, similar to what’s in some well-known candy bars, except this one has more chocolate flavor. Call it the Fourth Musketeer.

  • Quick Glance
  • 1 H, 30 M
  • 1 H, 30 M
  • 15
Vinegar-Glossed Chicken Recipe

Vinegar-Glossed Chicken

When the vinegar is splashed to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeates the chicken with a sweet/sour flavor.

  • Quick Glance
  • 45 M
  • 1 H, 5 M
  • 20
Trenette with Langoustines Recipe

Trenette with Langoustines

Trennette, a long, narrow, flat pasta noodle similar to pappardelle, is tossed in a simple sauce of spicy, garlicky oil. On top is a scattering of parsley.

  • Quick Glance
  • 20 M
  • 20 M
  • 5
Medallions of Beef with Foie Gras and Truffles Recipe

Medallions of Beef with Foie Gras and Truffles

Known as tournedos Rossini, these cuts of beef filet are topped with a slice of seared foie gras and drizzled with an unctuous Madeira wine-truffle sauce.

  • Quick Glance
  • 35 M
  • 1 H
  • 0
Negroni Recipe

Naughty Negroni

The classic Negroni–a mix of Campari, vermouth, and gin–was supposedly named for Count Camillo Negroni. Here the drink is lightened by adding sparkling wine.

  • Quick Glance
  • 5 M
  • 5 M
  • -
Steak au Poivre Recipe

Steak au Poivre

The French classic steak with pepper, steak au poivre, is updated with black, green, white peppercorns and allspice. A cognac pan sauce seals the deal.

  • Quick Glance
  • 20 M
  • 20 M
  • 6
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