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Cream is infused with vanilla and then combined with sugar and egg yolks in this traditional stovetop custard that is chilled and then given a burnt sugar top.
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Tortellini and marinated artichoke hearts are tossed in a creamy, reduced-fat dressing that is a quick and easy dinner or picnic side dish.
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Enjoy all the flavor of traditional stuffed cabbage without all the work thanks to this simple recipe for unstuffed cabbage soup!
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Chef John's squash blossoms are filled with savory goat cheese and Gruyere, dipped in a light batter, and fried to a crisp golden brown for a unique appetizer or side dish.
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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Smoked chicken adds interest to this basic vegetable stir fry, served atop delicate angel hair pasta.
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Chef John's tangy lemon- and yogurt-marinated chicken is grilled to caramelized perfection and served with a flavorful harissa yogurt sauce.
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This is one of our favorite hamburger recipes. You can substitute bleu, gorgonzola, or feta for the Roquefort cheese.
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A lemony sauce coats rice, clams, and cod in this delicious version of a traditional Greek favorite. If the rice soaks up all of the sauce, add a little more chicken stock.
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Save a few bucks by making your own dry rub for pork from items you likely already have in your spice cabinet plus ground dried chipotle pepper.
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Get Onigiri (Rice Balls) Recipe from Food Network