Salt-rising bread is an American technique with deep roots: Home bakers who developed the bread in Appalachia didn’t have access…
Ina Garten’s 12th cookbook, “Modern Comfort Food,” was published in October 2020. As always, she seemed to have her finger…
Lemon isn’t a classic seasoning for mashed potatoes, but butter makes an excellent go-between. This variation on French pommes purée…
Whenever you have a little extra time to simmer berries into a simple compote, do — then try stuffing it…
Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every…
Halibut in thyme milk with broccoli The thyme milk provides an incredibly mild and special taste. Difficulty: Medium Time:…
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Many versions of rice pudding, or kheer, are made throughout India and also in many Middle Eastern countries. In southern…
This is a favorite accompaniment to eggs and bacon. After you have fried the bacon, keep the fat in the…
Fish steaks work better than fillets, as they hold their shape during the cooking process. Ingredients: 2 tbsp. margarine or…
Chocolate mousse is often made with unsweetened chocolate and has a bitter, strong flavor. This recipe, however, is for a…
These delicate pancakes made of egg-and-flour batter are both fun to make and delicious. They are often filled with meat,…
A croque-monsieur is a hot ham and cheese (typically emmental or gruyère) grilled sandwich. It originated in France as a…