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Mushroom and Tarragon Salad - 08/12/2010
Salty and rich, this salad is like an accessory if served on its own, or a pungent contrast if on a platter with other salads.
Watermelon and Tomato Salad - 07/29/2010
Make the most of acutely fresh and bountiful summer watermelon and local tomatoes. The combo of sweet and acid is a perfect balance.
Plum Galette - 07/15/2010
Don't be afraid of this easy alternative to a pie. Make a favorite pie dough, add seasonal fruit, and fold up the edges and bake.
Crab Cakes With Spicy Mayonnaise - 07/12/2010
Inspired by classic crab cakes from Maryland's Eastern Shore.
Insalata Caprese - 07/08/2010
Named for the island of Capri, a summer classic salad of tomatoes, fresh mozzarella, and basil.
Chevre Pesto Mousse - 07/08/2010
Goat cheese and basil pesto combine to make a tangy and garlicky dip.
Classic Sour Cherry Pie - 07/01/2010
A plain but perfect fruit pie made with the best of summer's in-season and local sour cherries.
Potato Salads - 06/24/2010
Tossed with mustard vinaigrette or mayonnaise, it's a summer favorite.
Roasted Potato Salad With Arugula - 06/24/2010
Potato salad isn't just for summer picnics. This one is good enough for a dinner party -- with no mayo.
Couscous Carnevale - 06/17/2010
Faintly sweet, satisfying and colorful, this couscous salad comes from the kitchen of a great New Orleans home cook. A perfect hot weather recipe.
Summer Berry Cobbler - 06/17/2010
Sweet berries are one of summer's best rewards. This recipe uses store-bought biscuit topping on top of your choice of berries. Blackberries would be perfect.
Julienned Zucchini - 06/10/2010
Use a food processor to turn zucchini into delicate julienned little matchsticks that are quick to pan cook with butter.
Strawberry-Rhubarb Pie - 05/27/2010
In the simple style of a state fair pie competition, this recipe is best made with summer rhubarb and local strawberries.
Chocolate Pots de Creme - 05/27/2010
From Ready for Dessert, by David Lebovitz.
Bagna Cauda - 04/08/2010
A warm garlic, anchovy and olive oil dip for raw vegetables.
Slow Roasted Duck Legs - 04/01/2010
An alternative to confit de canard -- a fraction of the cooking time and just as much satisfying flavor.
Crispy Chickpeas - 03/18/2010
An easy and healthy snack, cooked in olive oil.
Cavatelli with Creamy Sheep Cheese Sauce - 02/18/2010
An easy and rich pasta dish that combines fresh pasta with a creamy sheep's milk cheese sauce.
The Essential Kitchen: Slow Cookers - 02/11/2010
An introduction to buying and cooking with a slow cooker.
Farfalle With Mixed Mushrooms - 02/11/2010
Use a variety of fresh mushrooms for added flavor.
Baked Buffalo Chicken Drumsticks - 02/04/2010
An alternative to Buffalo chicken wings.
Super Bowl Snacks - 02/04/2010
New cooking ideas for any big game snacking.
Hummus - 02/04/2010
A simple but flavorful purée of chick peas and tahini compliments raw vegetables or chunks of tender bread.
Sliced Steak Salad - 02/04/2010
Slices of seared steak tossed with crispy romaine lettuce and a bright balsamic vinaigrette.
Roasted Red Pepper and Feta Dip - 02/04/2010
Tangy, spicy and what a color.
City Pork Ribs - 01/07/2010
How to make slow-cooked barbequed pork ribs in a city kitchen.
Roast Leg of Lamb With Bone - 12/24/2009
How to roast a bone-in leg of lamb.
Spaghetti con Vongole - 12/17/2009
A classic pasta made with fresh clams, garlic and a bit of heat.
The Cheese Course - 12/10/2009
A restaurant cheese course may be intimidating to create for yourself. Help from a first-rate cheese monger is essential.
Veal Roast - 12/10/2009
A simple way to cook a perfect piece of veal. Make it the centerpiece of a special dinner.
Roasted Beet and Tomato Soup - 12/03/2009
Adding slow roasted cherry tomatoes makes this gorgeous soup more complex and brighter.
Cocktails With A.J. Rathbun - 12/03/2009
A conversation with author and master mixologist, A. J. Rathbun.
Tomato Crisp - 11/26/2009
Turn juicy cherry tomatoes into a savory side dish.
What's In Season: Cranberries - 11/19/2009
They're more than just for sauce with your holiday turkey.
Cranberry Walnut Squares - 11/19/2009
A cross between a bar cookie and an upside down cake, both sweet and tangy.
Your Turn To Cook? A Thanksgiving Planner - 11/12/2009
Tips for Menu Planning, Ordering Ahead, And Budgeting Your Thanksgiving Meal.
Curried Butternut Squash Soup - 10/29/2009
Mixing and grinding your own curry transforms puréed butternut squash into a complex and satisfying soup.
Cream of Carrot and Lemon Soup - 10/22/2009
With a bright, rich flavor -- and no cream -- plus a beautiful orange color, this is probably my favorite soup. It's easy to make and it freezes well.
Simple Single-Rise Bread - 10/08/2009
This simple bread rises only once and produces a flavor and crumb that makes it perfect for toasting.
Braised Pork Baby Back Ribs - 10/08/2009
Slow cooked on top of the stove in a flavorful tomato-based sauce.
Duck Breasts - 10/04/2009
Duck breasts are often rejected by home cooks as either hard to make or having too much fat. Instead, they're easy to cook and the meat is lean. Give them a chance.
Gazpacho - 08/27/2009
This cold soup is one of summer's rewards.
Steamed Potatoes With Dill - 08/27/2009
The better the potatoes the more flavorful this dish.
Making City Pizza - 08/13/2009
Tips on technique, hardware and ingredients for making pizza at home.
Blueberry Crisp - 08/06/2009
This summertime favorite can be made year-round but you'll get the best result with locally-grown fresh blueberries.
Fresh Tomato Salsa - 07/30/2009
A simple and quick salsa made with the best of summer's local tomatoes.
Larry Eustis' BBQ Sauce - 06/11/2009
From the food traditions of a great New Orleans family. The acidic addition of vinegar makes it particularly good for pork and poultry.
Mushroom, Celery and Parmesan Salad - 05/21/2009
A refreshing salad made with crispy celery, tender raw mushrooms and salty curls of Parmigiano-Reggiano, dressed with a simple vinaigrette.
Hot Fudge Sauce - 05/21/2009
A classic hot fudge sauce that's a little less sweet with the addition of coffee.
Tri Colore Salad - 05/21/2009
Named for the red, green and white Italian flag, this classic salad combines white endive, red radicchio and green arugula.
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