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Chef Philippe Boulot prepared navarin, a traditional hearty French stew made with chunks of tender lamb and potatoes,...

Plus: More Dessert Recipes and Tips

These creamy custards can accompany any roast meat.

The garlic, cooked whole, is treated as a vegetable rather than as a seasoning.

This classic Italian dish is traditionally make with round or rump roast. Brigit Legere Binns started making it with ...

Chefs Bruce and Susan Molzan created this delicious cake served with buttery maple sauce when they worked at a ski re...

Chef Amy Scherber recalls that she and chef Kerry Heffernan first cooked this dish when they were skiing in Colorado ...

In tribute to the start of Vermont's maple syrup season, here's a Maple-Pear Pancake that serves four to six from Gra...

The spices in this cake remind author Tracey Seaman of apple pie and mulled cider. If you want a final flourish, serv...

Store-bought gnocchi can be substituted for homemade in this savory salad. It serves four as a main course.

Be sure to use ripe plums for these Asian-style fruit dumplings, which are set off by a tangy plum sauce and crunchy ...

Flavors at once rich and intense, subtle and simple come from the kitchen of smiling, bright-faced Pina Borgiovanni, ...

A former colleague, the late Anthony Delgado, gave Marcia Kiesel this delicious recipe.

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If you love polenta but not the time it takes to prepare it properly, then you'll love this dish. Here, delicate grai...

The secret to this delicious salad is the way the nutty pistachio oil contrasts with the sweet balsamic vinegar (Chef...

Plus: More Vegetable Recipes and Tips

These honey-glazed pork chops have a quick, simple recipe: Thick, succulent chops are slathered with a spicy-sweet gl...

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