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A hearty and healthy fall or winter soup from the Spotted Pig's April Bloomfield, filled with celery root, potatoes, fennel, carrots, turnips, and parsnips.
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This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
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This beer cocktail recipe is a mixture of pineapple juice, Yellow Chartreuse, and amber ale.
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Hits of sweet pickle relish and rice vinegar make these deviled eggs a flavorful addition to any potluck, Southern or otherwise.
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This dish grew out of a trip to a summer farmers' market, where I couldn't resist the yellow wax beans and red radishes. Poaching is a wonderful way to cook salmon without any added fat.
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Get Yellow and Red Pepper Piperade with Marcona Almonds Recipe from Food Network
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This is the vegetarian lasagna you've been searching for.
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This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Braised Short Ribs with Seared Shrimp and Grits Recipe from Food Network
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Simple egg salad, spiced up with curry and mango chutney. Great on toast!
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Pistachio cake, made with pistachio pudding mix, is a moist, light green cake perfect for St. Patrick's Day or Easter.