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Sweet potatoes make an excellent addition to tomato sauce—they are sweet and creamy and balance acidic tomatoes perfe...

This easy and delicious salad features sweet, plump seared sea scallops on a Sicilian-style salad with briny green ol...

Chef Michael Tusk bastes this roast with a fragrant garlic-thyme butter for several minutes on the stovetop before ro...

Adding cardamom to these crispy cookies gives them a subtle spiced flavor. You can fill the thumb print with other ja...

Bittersweet chocolate and orange make a heavenly combination in this decadent and divine tart. Slideshow: Fantastic ...

This recipe is chef Paul Liebrandt's interpretation of the classic. "They don't use a huge amount of lemongrass in tr...

These days, chefs love to add pickled ingredients to their salads. Chef Michael Tusk pickles quince with ginger, spic...

This salad has so many olives that there's a piece in every single bite. Slideshow: Fantastic Farro Recipes

This trifle is three desserts in one: mousse, gingerbread and caramel. Each part is delicious on its own, too. Slide...

This Italian riff on spanakopita features sautéed greens mixed with soppressata and ricotta salata in a flaky Pa...

Chef Hugh Acheson creates a luxurious version of a classic Mexican stew. Slideshow: Hearty Stews

Chef Michael Chiarello takes inspiration from ancient Tuscany for this new-old, communal-eating experience. Slidesho...

Chef Michael Tusk uses porcini in two forms in this velvety soup. He blends dried ones with chestnuts for a deep laye...

While author Luke Barr's research shows that Julia Child prepared a roast goose stuffed with pork, prunes and chestnu...

Chef Ignacio Mattos arranges crisp chicken thighs on a velvety hummus made from dried fava beans, not chickpeas. Sli...

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