Hannukah
This brisket gets rubbed with seasonings, braised and roasted so it’s super-tender with a crisp crust; it goes perfec...
This simplified version of Daniel Humm’s whimsical appetizer at NYC’s Eleven Madison Park has store-bought smoked stu...
Quinoa gives these crisp fried cakes a great chewiness; the cornichon dressing is creamy and piquant. Slideshow: Fan...
These griesschnitte (fried semolina dumplings) are moist and not too sweet, a perfect end to a meal. This recipe, fro...
The sweet wine glaze for these chops started as a joke. "Someone kiddingly told me to try Manischewitz, so I bought a...
Cold-smoking salmon usually requires an elaborate setup. Jason Alley's brilliant trick of quickly smoking the fis...
"A good sauce is the bridge between the meat and the wine," says Ken Frank. When pairing beef with Cabernet, ...
Both Frank Falcinelli and Frank Castronovo had early experiences with sauerbraten, the German braised brisket. Castro...
Ken Oringer preheats the Thermos he uses to transport his deliciously spiced cider by filling it with boiling water a...
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