Many vegetables benefit from roasting, which deepens their flavor, and broccoli is no exception. Frying capers first in a chile-laced olive oil, where they bloom and crisp, then showering them on top,...

Introducing American Classics, a trio of tributes to timeless dishes of the American canon, recipes included, by the celebrated cookbook author Jean Anderson: First, Anderson sleuths the origins of Eggs...

Crêpes are like miniskirts and bell–bottoms. One minute they’re hot, the next, they’re not—and judging by the quantity of crêpe stands dotting the hip downtown...

Think of this tart as a study in almonds, beginning with a crust enriched with ground almonds that is topped with marzipan (a confection of almonds with the flavor of almond extract) followed by frangipane...

Spatchcocking a bird—cutting out the backbone and flattening it, allows the chicken to cook quickly and evenly, resulting in moist juicy meat. A flavorful marinade of lemon and herbs infuses the...

"Sauté onions, celery, carrots," she explained, "then add pieces of leftover roast chicken, make a béchamel and use a pre-made pie crust. It’s so good—as good as homemade."...

Passover falls at the cusp of spring, and fresh asparagus on the table is one of the best ways to usher in the new season. Combined with the snap of green beans and sautéed with the silky, mild bite of green...

A yellow cake gets filled with jam then cleverly surrounded by a rhubarb mousse by using a larger spring-form pan as a mold. A jewel-like rhubarb glaze creates a finishing touch....

The key to a delicious matzoh ball soup is in the broth: lots of vegetables and aromatics, including slices of ginger root for a bit of heat, make a perfect vehicle for these matzoh balls....

Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the...