Salade Lyonnaisey

A variation on the traditional French frisée salad.

Peanut Sauce

Serve it as a dipping sauce, over cold noodles, or tossed in a salad.

Making Roux

A nutty-flavored thickener used in gumbo and several other New Orleans–style dishes.

Cornbread-, Pecan-, and Salt Pork–Stuffed Onions

Plus a kick of heat from jalapeños.

Bacon-Wrapped Squash Bites

It’s true: Bacon makes anything taste better.

i am making canapes for our Christmas party tomorrow night. I am wondering how early in the day I can make the following: tomato boccocini basil skewers salami crisps with sour cream & basil mini pastry shells with goat cheese &...

How far in advance can one make aioli without sacrificing the flavor and texture of fresh? I’m hoping the day before is okay... Haven’t made homemade mayonnaise in years and am out of practice. Thanks!

of Ina Garten’s that they use at Barefoot Contessa for making gravy ahead of time. She suggests using chicken broth and you can always add some pan juices to the made in advance stuff. Anyone have any experience with this...

I finally got the family recipe for spanakopita from my Greek friend and am dying to try it for thanksgiving. id like to make it wednesday night, but am afraid the filo will dry out or something. im not used to working with it,...

Carne Asada

Build a better burrito with this main dish that can be made ahead of time.

Celery Root and Squash Gratin with Walnut-Thyme Streusel

Ring in fall with this seasonal gratin.

Oysters with Mignonette Granité

Transforming a sharp mignonette sauce into icy shards makes serving oysters simpler.

Chili con Carne

Also called “bowl of red” by Texans, this stew of meat, onions, and tomatoes has a Spanish name but originated in the Lone Star State.

Roasted Acorn Squash with Wild Rice Stuffing

Delicious as a main or a side, this vegetarian dish is packed with hearty, healthy goodies.

Nectarine-Amaretto Sour

A fruity spin on a classic drink.