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cooking.nytimes.com
Peter Reinhart, author of “Artisan Breads Every Day” and “American Pie,” said a 24-hour wait will improve any dough: take your favorite recipe, let it sit overnight, then enjoy the upgrade Mr Reinhart recommends letting the dough rise at room temperature for three hours, then refrigerating it.
cooking.nytimes.com
This bisque is the best chance for a home cook to shine Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch You may end up using it all the time.
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This rich and aromatic spaghetti sauce recipe is so special it was given as part of a wedding gift collection. Pull out your largest pot and invite all your friends and family over for a delicious Italian-inspired dinner.
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This easy pasta bake with fresh tomatoes, cream, and lots of cheese takes little time to prep and will surely delight your entire family.
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Get Halibut Veracruz Recipe from Food Network
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A simple sauce of garlic, hot pepper, sherry, wine vinegar and tomato, adds intense flavor to this quick stir-fry and it practically makes itself while the chicken and cabbage cook. Steamed rice is an ideal accompaniment.
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Soy, ginger, Chinese five-spice and sherry team with an unexpected ingredient--maple syrup--to impart a deep flavor to sesame seed-dredged chicken .
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Tomatillos are a colorful addition to everyone's favorite Mexican-inspired dip.
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Get Lamb Burger Recipe from Food Network
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This bruschetta recipe pairs creamy goat cheese with peppery sautéed radicchio.
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Lidia uses chestnuts, herbs, and Parmigiano-Reggiano cheese in this holiday classic.
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All the great flavors of a classic Reuben sandwich--corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing--in an easy-to-make salad topped with crunchy pumpernickel croutons.